Summary

Ingredients

• g 1,500 asparaus
• 20 g butter
• salt
• 1 teaspoon sugar
• 250 ml water
• 6 hard-boiled egg (s)
• 80 g butter
• Salt and pepper, whiter
• 1 pinch mustard, ground
• nutmeg

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Instructions

1. Peel the asparagus. Heat the butter in an oblong saucepan, add the asparagus. Season with salt and sugar, pour over water. Bring the water to the boil and cover the asparagus and cook for approx. 20 minutes.
2. In the meantime, peel the eggs, remove the yolks and strain them through a sieve. Heat the butter, stir in the egg yolks. Season with salt, pepper, a touch of nutmeg and mustard powder. Keep warm. Finely chop the egg whites.
3. Drain the asparagus. Arrange on a preheated plate. Pour the butter and egg yolk sauce over them. Scatter chopped egg white over the top. Serve immediately.
4. Garnish:
5. Ham and potatoes baked on the tray