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.
0 servings
2
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