Asparagus Spears with Egg Sauce


Rating: 5.0 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:








Sauce:












Instructions:

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!

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