Asparagus with mace

Cut off about 2 cm from the bottom of asparagus. Asparagus from the top with peeler peeling around. Meanwhile, boil eggs in approx. 8 minutes. Chop minced parsley.

Asparagus in plenty of water with salt, sugar and mace to boil and cook in 12 to 15 minutes (bite) until cooked. In the meantime, peel eggs and fine-tune egg yolk and protein. Mix the butter on very low heat so that the upper part becomes clear (= clear). Repeat part in four dishes and season with salt, pepper and nutmeg (sediment is not used). Spread asparagus on plates or dish and distribute mashed yolk, egg white and parsley in lanes. Serve with butter, pepper and nutmeg. Tasty with boiled potatoes.