Asparagus with Hard-Boiled Egg
Source: Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation by Clifford Wright (Harvard Common Press, 2001).

2 pounds thin asparagus
1 hard-boiled egg, shelled and chopped fine
1 tablespoon finely chopped fresh parsley leaves
salt and freshly-ground black pepper to taste
2 tablespoons unsalted butter, melted

Snap off the ends of the asparagus. You should end up with about a pound of asparagus tips.

Place the asparagus tips in a large nonreactive skillet and cover with water. Turn the heat to high, bring water to a boil, and cook the asparagus tips until they are soft, about 25 minutes. Drain and arrange them on an oval platter with all the tips pointing in one direction.

Sprinkle the asparagus with the chopped egg and parsley and season with salt and pepper. Pour the butter over everything and serve immediately.

Serves 4.