Asparagus with Belgian egg sauce

Asparagus with Belgian egg sauce


800 grams of fresh green asparagus


Ingredients for the sauce:

4 eggs

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.