- Wash, cut off the lower edge of the shoot, thinly cut 1 mm of the upper peel.
- Dip into boiling salted water and cook for about 5 minutes.
Asparagus can be left on a plate covered with towel, so it remains warm.
Prepare the sauce:
- Boil 2-3 soft-boiled eggs, clean them and squeeze with a fork.
- Melt the 50-100 grams of butter.
- Pour melted butter into the eggs, add salt and pepper.
Serve asparagus with thin slices of smoked salmon or jerky.