Steamed white asparagus with herb dressing

Remove the woody bottom of the asparagus and peel them all around with a peeler from just below the cup downwards.

Halve the asparagus, put them in a steam basket or pan and steam in 10 min. Until done.

Meanwhile, boil the eggs hard in 8 minutes. Let the eggs scare under cold running water and peel them. Prak the eggs to crumble with a fork.

Put the parsley, capers, 1 tbsp of the capers and the mustard in a bowl and puree with the hand blender or food processor into a coarse dressing.

Gently pour in the oil and mix into one whole. Season with (freshly ground) pepper and possibly salt. Stir in half of the egg.

Spread the sauce over the asparagus and sprinkle with the rest of the egg.