Ingredients
- 500 g Asparagus, woody ends snapped off and discarded
- 4 Eggs
- 1 Generous sized knob of salted butter for cooking
- 125 g Salted butter mixed with crushed garlic
- 6 Edible flowers of your choice, like violas or a handful of chopped chives
- 1 Good pinch of sea salt and freshly ground white pepper
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