| 1. |
Snap the woody stems off the asparagus spears by hand (then trim in necessary). Cook asparagus until tender (by boiling or steaming). |
| 2. |
While your asparagus is cooking, boil the eggs. |
| 3. |
Leave both the eggs and asparagus to cook. In the mean time, melt the margarine (use butter if you prefer). |
| 4. |
Once finished cooking, blot the asparagus on a paper towel to remove some moisture then arrange on a plate. |
| 5. |
Remove boiled eggs from pot, cool briefly in some cold water (makes it easier to peel off the shell) then chop and place on top of the asparagus. |
| 6. |
Drizzle the melted margarine over the top of your dish, then grate/shave a little parmesan (or other cheese, but a hard Italian cheese works best with the flavor of the asparagus) and crack some black pepper over the top. |
| 7. |
Serve immediately and enjoy! |
