Steps
- Trim the woody ends from 450g of white asparagus and peel the stalks below the tips. Cover and boil for 15-30 minutes, until tender.
- Meanwhile, boil 2 eggs for 10 minutes, until hard-boiled. Cool in cold water, peel, and pulse into fine crumbs.
- Melt 3 tablespoons of butter in a small pan over low heat. Stir in 1 teaspoon of lemon juice for 2 minutes.
- Add 1 tablespoon of finely chopped parsley and the egg crumbs. Warm for 1 minute, then season with salt and pepper. Drain the asparagus and spoon the topping over the stalks.