Vlaamse Asperges (Flemish White Asparagus with Butter and Eggs)

• 4 Egg
• 800 g New potatoes
• 2 tsp Fine sea salt
• 1 kg White asparagus
• 1 piece Lemon
• 120 g Unsalted butter
• ½ tsp White pepper
• 15 g Fresh parsley

1. Put the eggs in a saucepan, cover with cold water, and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water.
2. Meanwhile, put the new potatoes in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil and cook for 15 to 20 minutes until tender, then drain and keep warm.
3. Peel the white asparagus from just below the tips down to the base, then trim off the woody ends. Fill the pot with fresh water, add the remaining 1 tsp fine sea salt and squeeze in a little lemon juice.
4. Bring the asparagus water to a gentle simmer, add the asparagus, and cook for 8 to 12 minutes until just tender when pierced with a knife tip. Lift out carefully with a slotted spoon and drain briefly.
5. Melt the unsalted butter in a saucepan over low heat until fully liquid, without browning. Season the butter with the white pepper and a small squeeze of lemon juice to taste.
6. Peel the eggs and chop them finely, then chop the fresh parsley. Serve the asparagus with the new potatoes, spoon over the melted butter, and finish with the chopped egg and parsley.

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