3 lb. fresh asparagus
3 hard boiled eggs, shells removed & chopped
2 tbsp. finely chopped parsley
1/2 tsp. salt
4 grindings fresh black pepper
6 oz. butter, melted & cooled
2 tbsp. lemon juice

Prepare the asparagus and boil until it is tender. Meanwhile with a fork, blend the eggs, parsley, 1/2 teaspoon of salt and pepper in a medium-sized mixing bowl. Stirring constantly, add the melted butter. Continue stirring until the sauce is smooth and add the lemon juice.

Drain and transfer the asparagus to a large, heated serving dish. Pour on the sauce and serve immediately.