Companion Flemish Asparagus

• 1/2 lb asparagus
• 2 eggs
• 3 Tbsp butter, melted
• 1/2 cup Italian parsley
• 1 1/2 Tbsp lemon juice
• 1/4 tsp salt
• pepper, to taste

1. Peel the asparagus and cut in half.

2. Pour 3 cups of water into the bowl. Place the asparagus and eggs in the steam basket and place the basket in the Prep&Cook bowl. Launch the steam program for 20 minutes.

3. Place the cooked asparagus on a serving platter. Peel the eggs. Wash the Prep&Cook bowl.

4. Place the cooked eggs, butter, parsley, lemon juice and salt in the bowl fitted with the ultrablade knife. Season with pepper. Mix at speed 12 for 10 seconds. Spread mixture over top of asparagus and serve immediately.