2 hard-boiled eggs, coarsely chopped
tablespoons parsley, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
2 to 4 dashes red pepper sauce
cup butter, melted and cooled
2 to 3 pounds fresh asparagus, trimmed and stalks peeled (See note.)
In a small bowl, whisk together eggs, parsley,
salt, pepper and red pepper sauce. Continue to stir and pour melted butter into mixture in a steady stream.
Cover bowl tightly and set aside.
In a tall stockpot, steam asparagus until
just tender, being careful not to overcook.
Transfer asparagus to a heated plate and arrange
spears in a decorative pattern.
Pour half of sauce over asparagus and serve.
Pour remainder of sauce in a bowl to serve with asparagus.
NOTE: The asparagus can be placed in a glass
pie pan, with a small amount of water, covered with plastic wrap and microwaved to minutes.
SERVES 4 TO