Northern asparagus is white because it is harvested as soon as it emerges from the ground. Always prefer large asparagus, more tender and fluffy than fine ones.
Lay the asparagus lined up on board and cut them all to the same length. Peel them with a paring knife from the tip to the base, then wash them without letting them soak. Bind them into small bundles.
Cook the asparagus upright in salted boiling water for 20-25 minutes, depending on their size and freshness. Drain them on a dish covered with a towel. Let them cool very slightly.
Peel the eggs and cut them in half lengthwise. Gently melt the butter, then pour it into a serving bowl.
Serve the asparagus while still hot, presenting the yolks and whites of the hard-boiled eggs separately, the chopped parsley, and melted butter. Everyone will prepare the sauce to their liking, by crushing the hard-boiled eggs with more or less yolks and whites and mixing them with butter and parsley before dipping the asparagus in them.
