• Asparagus in egg & butter sauce

    Posted on April 22, 2012 by in Easter, Recipes

    This post is also available in: Bulgarian

    AspergesBeter 600Pale and delicate the asparagus is not precisely everybody’s cup of tea. Still, adored by many and avoided by a few, it could hardly make its presence unnoticed when its early April and the Easter holidays are only a few days away. It is such an iconic ingredient of the Belgian Easter festivities. Whether subtly flavouring a delicious cream soup, warm fresh vegetable salad or a salmon meal, the asparagus always leaves a lasting impression. Even more so in this simple variation of boiled asparagus in egg and butter sauce.


    1. 25 asparagus
    2. 3 tbsp of melted butter
    3. 2 hard boiled eggs
    4. 1 tsp fresh lemon juice
    5. 1 tbsp minced parsley
    6. salt and pepper


    1. Trim the outer skin of the asparagus.
    2. Boil them for at least 45 min in plenty of water in a deep pot over a medium heat.
    3. Boil the eggs and let them cool a little.
    4. Melt the butter and mix it together with the boiled eggs, crushing them with a fork and seasoning with the lemon juice, minced parsley, salt and pepper.
    5. Drain the water from the asparagus, arrange in a dish and serve generously spooning over the egg and butter sauce.