Spargelgemuse (Fresh Asparagus)
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6 servings
2 lb Asparagus; Fresh, Any Color
1 x ;Water, Boiling Salted
1/4 c Butter
3 T Parmesan Cheese; Grated
1 ea Egg; Large, Hard-cooked
Wash asparagus spears and trim off tough ends. Place asparagus in
boiling salted water and cook until tender, 7 to 10 minutes. Drain
off liquid. In a small saucepan, melt the butter, cook over low heat
until lightly browned. Sprinkle freshly grated cheese over butter
and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.
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