What You'll Need:
8 oz fresh asparagus
Salt and ground black pepper to taste
4 tbsp butter, melted
Fresh lemon juice
2 eggs, hard-boiled and chopped
1 tbsp fresh parsley, chopped
Trim the asparagus stalks and peel off the tough bits at the base.
In a saucepan, poach the asparagus stalks in lightly salted water for about 3 – 6 minutes or until tender (but not overcooked).
In a small bowl, mix the melted butter with a squeeze of fresh lemon juice. Pour over the asparagus, sprinkle with the chopped eggs and parsley. Serve warm.