Title: Spargelgemuse (Fresh Asparagus)
Categories: German Vegetable Ethnic
Yield: 6 Servings
| 2 | lb | Asparagus; Fresh, Any Color |
| | | ;Water, Boiling Salted |
| 1/4 | c | Butter |
| 3 | tb | Parmesan Cheese; Grated |
| 1 | | Egg; Large, Hard-cooked |
Wash asparagus spears and trim off tough ends. Place asparagus in boiling
salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In
a small saucepan, melt the butter, cook over low heat until lightly
browned. Sprinkle freshly grated cheese over butter and mix. Spoon over
asparagus. Garnish with sliced hard boiled egg.