Asparagus à la flamande

Peel the asparagus. You start about 2 centimeters below the tip and peel around the top, shiny skin. Cut off 1 thick centimeter from the bottom of the asparagus.

Place them in a steaming tray or baking dish and place the 4 eggs next to them.

Place a piece of aluminum foil between the asparagus and the eggs so they do not touch each other. Or place them in a separate baking dish.
Steam for 7 to 8 minutes. Meanwhile, finely chop the parsley and let the butter melt and simmer over medium heat until the butter foams nicely and has a hazelnut color.

Place the eggs in cold water for about a minute and peel them.

Put them in a deep plate and mash them.

Add the parsley and butter and mix together.

Season well with nutmeg, pepper from the mill, and salt and serve over the asparagus.