A delicately-flavoured dish, Asparagus aux oeufs (pz-erf) is an elegant way to serve this vegetable. It makes a good first course or light lunch or supper dish. This sauce is quick and easily prepared.
3 lb. fresh asparagus
3 hard-boiled eggs, shells removed and chopped
2 tablespoons finely chopped parsley
4; teaspoon salt
4 grindings fresh black pepper
6 oz. butter, melted and cooled
2 tablespoons lemon juice
Prepare the asparagus and boil until it is tender.
Meanwhile with a fork, blend the eggs, parsley, 4- teaspoon of salt and pepper in a medium-sized mixing bowl. Stirring constantly, add the melted butter. Con-tinue stirring until the sauce is smooth, and add the lemon juice.
Drain and transfer the asparagus to a large, heated serving dish. Pour on the sauce and serve immediately.