-
Bring a pan with 2 litres of
water to the boil. Add a tsp of salt and a tsp
of sugar to the boiling water.
-
Peel the asparagus and cut off
the woody ends. Do not throw away the peels. You can use
them to make a delicious asparagus broth.
-
Boil the asparagus in the
water for 5 mins. The easiest way to prepare the asparagus
is to boil them briefly (±3
mins),
then leave the asparagus in the hot water for another 10
mins. That way the heads stay nice and whole and you
don't overcook the asparagus.
-
Boil the eggs until they are
hard, about 8-9 mins. Peel them and mash them with a
fork or cut into small pieces. Chop the parsley and mix it
into your egg mixture.
-
Cut the slices of ham into
small pieces and mix this with the egg mixture.
-
Melt the butter in a
pan, but do not let it boil.
-
Remove the asparagus from the
water; pat them dry a little and place them on a nice
dish.
-
Place your egg mixture
width wise over the asparagus
right away and pour some of the melted butter over it. Garnish with some fresh parsley and fresh pepper.
-
Note: If you
prefer soft-boiled eggs: boil the eggs for about 5 mins,
peel them and add the eggs to the melted butter. Grate
half a nutmeg into the mixture and add a pinch of salt.
Serve the egg-butter mixture over the asparagus and serve
the ham on the side. Finish with the parsley. Serve with
baby potatoes.
DAILY
DINNERS 
