Flemish-style white asparagus

Preparation

1. 1

   Peel the white asparagus from bottom to tip with a peeler, removing all the fibrous skin.

2. 2

   Trim the fibrous base (2 to 3 cm) and tie the asparagus in a bundle if you have a lot.

3. 3

   Cook them standing or lying in a large pot of salted boiling water for 12 to 15 minutes, until a knife tip slides in without resistance.

4. 4

   Meanwhile, melt the butter slowly in a small saucepan until it turns nutty brown and fragrant.

5. 5

   Mash the hard-boiled eggs with a fork with the chopped parsley.

6. 6

   Drain the asparagus and arrange on plates while still warm.

7. 7

   Drizzle with the hot brown butter, then sprinkle with the egg-parsley mixture just before serving, to keep the warm-cool contrast.