Boiled asparagus with egg and whipped cream

Cooked asparagus drumsticks arranged on dessert plates sprayed with whipped cream, sprinkled with finely chopped hard-boiled egg, pickles and garnished with caper strips and sprigs of parsley.

Ingredients:

12 pcs of asparagus spears 1 pc hard boiled egg 1 dl of whipping cream piece of sterilized or even fresh capers sterilised cucumber parsley sprigs water sugar vinegar

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salt

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1. Cut off the woody ends of the peeled asparagus, put the sprouts in a reasonable amount of lightly salted water, add 1 teaspoon of sugar, a few drops of vinegar and cook for 15-20 minutes
2. Remove the soft asparagus after draining, dry on a folded napkin and let cool
3. Before serving, arrange the asparagus on plates, spray with whipped cream, sprinkle with diced egg and cucumber and garnish with caper strips and parsley.