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Fresh Asparagusvegetables, german 2 lb asparagus, fresh, any color 1 water, boiling, salted 1/4 cup butter 3 tablespoon parmesan cheese, grated 1 large egg, 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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