Clean a bunch of asparagus and cook it in salt water for fifteen minutes. To do this successfully, tie the bunch
round with some tape and place it upright in a pan of boiling water. Let the heads be above the water so that
they will get cooked by the steam and will not be broken. Simmer in this way to prevent them moving much.
Meanwhile, hard−boil three eggs and chop some parsley. Lay the asparagus on a dish and sprinkle parsley
over it, place round the sides the eggs cut in halves long−ways, and serve as well a sauce−boat of melted
butter.
No comments:
Post a Comment