Fill a generously-sized pan with cold water and add a pinch of salt. Peel the asparagus spears with a vegetable peeler and then put them in the cold water. Heat the pan on a medium heat. Bring the water to the boil, take the pot off the stove, but let the asparagus spears rest in the boiling water for a few minutes.
We will also need clarified butter. To make it, put 75 g butter in a saucepan and allow it to melt on a low heat. Once the butter has clarified, pour the clarified part into a different pan and keep the butter hot on a very low heat.
Now take the boiled and peeled eggs and chop them. Not too finely - the idea is to end up with little cubes of egg.
Rinse the parsley, cut off the stalks and chop the parsley leaves finely.
Now add the parsley to the eggs and season to taste with nutmeg, salt and pepper.
Pour the clarified butter into the eggs and mix thoroughly.
Arrange the asparagus spears on a serving plate and pour the egg-parsley-butter mix on top of them.