2 Serves
25 Mins
Peel the woody ends of the asparagus stalks, leaving the heads intact. Bring a large saucepan of water to a boil, add a pinch of salt, and cook the asparagus until tender, approximately 3 to 4 minutes.
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Vitamin E
3 mg / 15 mgVitamin K
155 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
149 µg / 400 µgCalcium
135 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
1237 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
249 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
While the asparagus cooks, boil the eggs until hard-boiled, then peel them. Using a fork, mash the eggs in a bowl until they reach a fine, crumbly consistency.
Finely chop the fresh parsley and set it aside.
In a saucepan, melt the butter over medium heat. Whisk in the lemon juice and continue to heat gently for 2 minutes to create a light emulsion.
Stir the mashed eggs and chopped parsley into the butter-lemon mixture until well combined.
Arrange the cooked asparagus on a plate, spoon the egg and butter sauce over the stalk ends, and season with salt and pepper before serving warm.
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