Asparagus with egg and butter sauce

Name: asparagus with egg and butter sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 kg fresh white asparagus; 6 medium sized egg; 100 g unsalted butter; lemon; 2 el fresh parsley; 1 mespoint dried nutmeg; 150 g fried chicken fillet or smoked, slices

The white gold from Limburg with chicken fillet, egg and butter sauce with parsley.

Ingredients

Directions

In a large pan, bring plenty of water to the boil with salt.
Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
Cook the asparagus for 10 minutes. Turn off the heat and let it stand for 10 minutes in the cooking liquid.
Boil the eggs in 10 min. Allow them to cool under cold running water.
Cut the eggs into pieces and rub them over a plate with the convex side of a spoon through a sieve.
Melt the butter in a saucepan. Squeeze the lemon over the melted butter and season the sauce with (freshly ground) salt and pepper.
Drain the asparagus in a colander and lay them with the cups to one side on a dish.
Slice the parsley. Pour a little butter sauce over the asparagus and sprinkle with the oak leaves and parsley.
Season with nutmeg, (freshly ground) pepper and salt.
Arrange the slices of chicken breast next to the asparagus. Give the rest of the butter sauce separately and serve immediately.