First peel the asparagus. Place them horizontally on a clean chopping board and hold them with one hand by their heads. Then with your free hand carefully run a vegetable peeler from the heads towards the bottom part. Turn the asparagus as you go until you have removed every inch of the tough skin.

Once you have peeled all the asparagus, heck the bottom parts and chop them off if they are dried out. Fill a wide pan with water and bring it to a gentle boil. Then add the asparagus to it and cook them for 7 to 10 minutes (depends how thick they are) until tender. Keep an eye on them!

In the meantime peel the hard-boiled eggs and separate the whites from the yolks. Then add the yolks to a clean blender and pulse them well into a fine crumble.

Pour the yolks in a cup. Rinse the blender and dry it. Then add the cooked whites to it and blend them as well.

Once the asparagus are tender, drain them and divide them over plates. Then garnish the asparagus with the crumbled yolks and whites. Chop up the fresh parsley and divide it over the asparagus. Drizzle with the melted warm butter. Finish with a sprinkle of freshly ground black pepper. Serve warm.