Asparagus comes in two colours: white and green. Asparagus colour is determined by how it develops and when it is harvested. White grows underground and immediately darkens its tips once it emerges. As a result, white asparagus is picked before the stalks emerge from the ground.
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![image.png](https://cdn.steemitimages.com/DQmS1rKHgsrZNovGuvpUvtzhGaR3G51TaMbwsbpwB2a8cUC/image.png)
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## In this recipe,
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* 2 white asparagus bundles

* 100 g grated parmesan

* 4 tblsp. butter, melted

* sodium chloride

* 1 teaspoon of sugar

* 1 lemon slice

* 2 eggs (boiled)

* 2 teaspoons finely chopped chives

* 2 teaspoons finely chopped parsley

* 2 tablespoons mayonnaise
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## Preparation for Eggs and mayonnaise on white asparagus
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Remove the bottom 2-3 cm of each asparagus spear and delicately peel it.

In a saucepan, bring water to a boil with a pinch of salt and sugar.

Toss in the asparagus and a slice of lemon.

Depending on the thickness, cook them for 4-6 minutes.

Fill a bowl halfway with mayonnaise.

Boil the eggs and peel them before cutting them into boats.

In a mixing bowl, combine the mayonnaise and the chives.

Drain and arrange the asparagus in a heated frying pan after removing them from the water.

Parmesan and chopped chives are sprinkled on top, followed by melted butter.

Arrange the asparagus on a plate with the mayonnaise and eggs.

### Bon Appetit!