Asparagus à la Flammande

Instructions

1. Peel the asparagus from the tip downwards. Cut off the ends of the asparagus.
2. Cook them al dente in salted water.
3. Cook the eggs to obtain hard-boiled eggs. Tip: plunge them directly into cold water after cooking, they will be easier to peel. Then mash them with a fork.
4. Chop the parsley, add it to the eggs and season with salt, pepper and nutmeg.
5. Melt the butter and remove the foam that forms on the surface. Pour the clarified butter over the eggs and mix.
6. Arrange the asparagus on a plate and top with the egg/butter mixture. Leave the tips free.

Perfect with the new Fréijoerswäin (Vin de Printemps) from the Vignerons de Domaines Vinsmoselle.