How to make white asparagus with eggs and mayonnaise

Asparagus comes in two colours: white and green. Asparagus colour is determined by how it develops and when it is harvested. White grows underground and immediately darkens its tips once it emerges. As a result, white asparagus is picked before the stalks emerge from the ground.

In this recipe,

• 2 white asparagus bundles

• 100 g grated parmesan

• 4 tblsp. butter, melted

• sodium chloride

• 1 teaspoon of sugar

• 1 lemon slice

• 2 eggs (boiled)

• 2 teaspoons finely chopped chives

• 2 teaspoons finely chopped parsley

• 2 tablespoons mayonnaise
  
  

Preparation for Eggs and mayonnaise on white asparagus

Remove the bottom 2-3 cm of each asparagus spear and delicately peel it.

In a saucepan, bring water to a boil with a pinch of salt and sugar.

Toss in the asparagus and a slice of lemon.

Depending on the thickness, cook them for 4-6 minutes.

Fill a bowl halfway with mayonnaise.

Boil the eggs and peel them before cutting them into boats.

In a mixing bowl, combine the mayonnaise and the chives.

Drain and arrange the asparagus in a heated frying pan after removing them from the water.

Parmesan and chopped chives are sprinkled on top, followed by melted butter.

Arrange the asparagus on a plate with the mayonnaise and eggs.

Bon Appetit!