Tie the peeled asparagus in batches. In a large wide saucepan, boil salted water with sugar and butter, add asparagus bundles and cook with the lid closed on 1 or automatic cooking plate 4 to 5 for 15 to 20 minutes, depending on the thickness of the spears. (Check with a knife already after 15 min.).
Melt the butter in the saucepan, cut the eggs in half, take out the yolks, mash them with a high-speed blender and mix them into the liquid butter. Season with salt, pepper, mustard powder and a pinch of nutmeg.
Chop egg whites, mix with salt, chives, parsley and pepper.
Arrange the asparagus spears on a heated platter. Pour the egg yolk sauce and the egg white over the asparagus.
50 min
of Hamburgische Electricitätswerke Ag
Our tip: Fresh chives are much more aromatic than dried ones!