White Asparagus with Eggs

Hard-boil the eggs for about 10 minutes. Rinse under cold water, peel and chop into small cubes. Rinse the parsley, shake dry, pluck the leaves and chop. In a saucepan, melt 3-4 tablespoons of the butter while stirring. Mix in the parsley and eggs. Season with salt and pepper.

Peel the outer layer of the asparagus and cut the stalks into about 2 cm (approximately 1-inch) pieces. Add the sugar to a large pot of salted water and bring to a boil. Boil the asparagus for about 8-12 minutes.