Flemish Sauce for Asparagus

Kind of high in cholesterol, but very tasty.

For each pound of asparagus:

2 hard-boiled eggs
1/2 c. melted butter
2 tsp lemon juice
salt & pepper to taste

Remove the yolks from the eggs and mash the yolks. Combine the mashed yolks with the butter and lemon juice, add salt and pepper to taste.

Finely chop the egg whites.

Drizzle cooked asparagus with the yolk mixture and sprinkle with the chopped egg whites.

4 servings