1 kg/2 1⁄4lb asparagus, spears trimmed
4 eggs, hard-boiled 1 sprig fresh flat-leaf parsley 1 tablespoon olive oil • salt


1.Cook the asparagus in salted, boiling water for 15 minutes. Drain and arrange on aserving dish.
2.Shell the eggs and chop with the parsley, place in abowl and stir in the oil. Sprinkle the egg mixture over the asparagus and serve.

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