Wash the asparagus, tie them, cook them in salted boiling water for 20 minutes, remove the string, and place them on a serving dish.
Hard boil the eggs, shell them, and chop them.
Sprinkle the asparagus tips with the eggs, chopped parsley, and melted butter, and serve very hot.
Pan
Bowl
Spoon
Store the asparagus in the refrigerator for up to 2 days.
This side dish is perfect to accompany meats and fish.
Italia
| Energy (kcal) | 101.34 |
| Carbohydrates (g) | 2.84 |
| of which Sugars (g) | 2.84 |
| Fat (g) | 7.84 |
| of which Saturates (g) | 4.36 |
| Protein (g) | 4.1 |
| Fiber (g) | 1.75 |
| Sale (g) | 0.01 |
