Asparagus with Belgian egg sauce
800 grams of fresh green asparagus
Ingredients for the sauce:
1 cup of melted butter
1 ½ tablespoon of lemon sauce
1 teaspoon of tarragon
Salt, white pepper
Preparation: asparagus are boiled for 3-8 minutes until soft. Softly boiled eggs are grinded and mixed with melted butter, lemon juice, salt and peppers, rounding off with tarragon. For the sauce to be thicker, it can be slightly boiled in frying pan, continuously stirring.