All you need are green asparagus, hard boiled eggs, butter and parsley. First of all, clean the asparagus and cut of the hard bottom part.

Melt the butter on a low heat. To clarify the butter, carefully scoop the white milk residues from the melted butter with a small ladle or tablespoon. Part of the residue sinks to the bottom. You don’t use that either.

Peel the hard boiled eggs and crush them to “mimosa” with a fork or mash. Do not puree it, but keep fine pieces of egg. Add the eggs and parsley to the clarified butter and heat through.

Grill the asparagus until warm but still crispy. Serve the asparagus with the mimosa of egg and clarified butter.