Flemish Asparagus - cooking recipe

Ingredients

1 bundle thick white asparagus
1 hard-boiled egg per person
2 Tbsp. melted butter per person
salt, pepper and nutmeg to taste
1 tsp. sugar

Preparation

Make a stock with cold water. Add the cleaned peels and bottom parts of the asparagus. Add 1 teaspoon sugar, salt, pepper and nutmeg to taste. Boil the asparagus in the strained stock until tender.
Put about 4 asparagus per person on a plate. Garnish with 1 crushed boiled egg.
Pour about 2 tablespoons melted butter over the egg.
Add parsley. Serve with bread or rolls, as an hors d'oeuvre or with boiled potatoes as a meal.