What you need:
4 pcs. white asparagus
1 hard boiled egg
25 g hazelnuts
1 spring onion
1 large tomato
1 handful of fresh herbs (e.g. parsley, chives and chervil)
salt and pepper
25 butter, melted
1 dl white wine
1 bay leaf
5 black peppercorns
Peel the asparagus and cut of the woody ends.
Boil the asparagus for 1-2 minutes in lightly salted water with white wine, thyme, bay leaves and pepper.
Dice the hard boiled egg and tomato (without kernels)
Chop the hazelnuts and chop the onions.
Mix eggs, tomatoes and spring onion with chopped herbs.
Just before serving pour over the mixture with the melted butter.