Spargelgemuse
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
asparagus
|
|
| 1 | x |
water
|
*
|
| ¼ | cup |
butter
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 1 | each |
eggs
large, hard-cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
|
|
| 1 | x |
water
|
*
|
| 59 | ml |
butter
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 1 | each |
eggs
large, hard-cooked |
|
Directions
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.
