How to cook asparagus in a multicooker

Trim the tough ends of the asparagus spears. You can simply break them off with your hands, the stem will naturally break at the right place. Rinse the spears. You can tie them into a bundle with twine if desired. Boil water and pour it into the multicooker bowl. Lightly salt the water and place the asparagus spears vertically in the bowl. The water level should reach the tips of the asparagus, but they should remain above the water. Close the lid and cook the asparagus in Steam or Soup mode for ten minutes.

Immediately remove the cooked asparagus and rinse it with ice water. This will help preserve its bright color and crispy texture.

While the asparagus is cooking, prepare the egg sauce. Boil the eggs until hard-boiled, then peel. Melt the butter. Cut the eggs in half and add two egg yolks to the melted butter. Finely chop the remaining eggs and egg whites.

Add lemon juice, salt, and pepper to the melted butter and yolks, then mix everything with a spoon until a thick, creamy sauce forms. Immediately pour this sauce over the cooked asparagus, sprinkle with chopped eggs and parsley, and serve with fresh white bread.