German cuisine · Vegetable Dishes

Asparagus with Brown Butter and Egg

White asparagus under nut butter with toasted breadcrumbs and finely chopped egg – the mild variation on Polish-style asparagus.

Ingredients · for 4 servings

• 1.5 kg white asparagus
• 150 g butter
• 60 g breadcrumbs
• 3 eggs
• 1/2 bunch parsley
• 1 tsp sugar
• 1 tbsp lemon juice
• Salt, pepper

Instructions

1. Hard-boil the eggs for 9 min., shock in cold water, peel and chop finely; chop the parsley finely as well.
2. Peel the asparagus thinly from bottom to top, cut off the woody ends generously and set the spears to cook in plenty of water with salt, sugar and the lemon juice.
3. Cook the asparagus over low heat just below the boil for 15–18 min., until a spear yields to gentle pressure from a knife at the thick end but doesn't bend yet.
4. Meanwhile melt the butter in a light-colored pot over medium heat for 4–5 min., until the foam subsides and brown flecks form on the bottom – then remove from the heat at once.
5. Toast the breadcrumbs in the hot butter for 1–2 min. until golden and season with salt and pepper.
6. Drain the asparagus, arrange it on a warmed platter, pour the browned butter and breadcrumbs over it and serve sprinkled with chopped egg and parsley.