For 4 people
1 kg of white asparagus; 4 eggs ; 125 g semi-salted butter; 1 bunch of curly parsley; nutmeg ; fleur de sel; ground pepper.
Peel the asparagus and cut off the heel (about 1.5 cm).
Cook the asparagus in lightly salted boiling water. Prick with the tip of a knife (and taste!) to check for doneness, depending on thickness, approximately 15 minutes.
Cook the eggs in boiling water to obtain hard-boiled eggs (9 minutes), pass them in very cold water, peel them, then crush them into irregular pieces and season them with a little nutmeg, salt and pepper.
Chop the parsley. To melt the butter.
Arrange the asparagus on a platter, partially cover with the crumbled eggs, parsley and melted butter, and finish the seasoning with a pinch of salt and pepper (if necessary).
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