Nutrition Facts
2 servings
2
Asparagus is slowly arriving on the shelves... The season is early and it's short! We need to take advantage of it. It's a vegetable that I really enjoy and that lends itself to many recipes!
Cook the eggs for 10 minutes in boiling salted water. Drain them and let them rest for a few minutes. Rinse the parsley and chives and chop them finely.
Rinse the asparagus and cook them for 5 to 8 minutes in boiling salted water, making sure they are still a bit crisp. Drain, rinse with cold water, and drain again.
Mix the cream cheese with the mustard, add pepper, salt a little, and add parsley and chives (adjust according to your taste).
To finish, shell the eggs, mash the yolks with a fork, and finely chop the whites. Arrange the asparagus on the plates, add the mixed yolks and whites, and the sauce... Serve immediately.
Cook the eggs for 10 minutes in boiling salted water. Drain them and let them rest for a few minutes. Rinse the parsley and chives and chop them finely.
Rinse the asparagus and cook them for 5 to 8 minutes in boiling salted water, making sure they are still a bit crisp. Drain, rinse with cold water, and drain again.
Mix the cream cheese with the mustard, add pepper, salt a little, and add parsley and chives (adjust according to your taste).
To finish, shell the eggs, mash the yolks with a fork, and finely chop the whites. Arrange the asparagus on the plates, add the mixed yolks and whites, and the sauce... Serve immediately.
2 servings
2
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