Flemish Asparagus

Directions

1. 1
   Make a stock with cold water. Add the cleaned peels and bottom parts of the asparagus. Add 1 teaspoon sugar, salt, pepper and nutmeg to taste. Boil the asparagus in the strained stock until tender.
2. 2
   Put about 4 asparagus per person on a plate. Garnish with 1 crushed boiled egg.
3. 3
   Pour about 2 tablespoons melted butter over the egg.
4. 4
   Add parsley. Serve with bread or rolls, as an hors d'oeuvre or with boiled potatoes as a meal.