Purple asparagus with cream sauce

Preparing asparagus. To do this, cut off the hard parts of the asparagus, wash it, blot the moisture with a clean kitchen or paper towel. Pour water into a large saucepan, put it on high heat. When the water boils, reduce the heat to medium, spread the asparagus and cook it for 8 minutes. In the process of cooking, purple asparagus loses its beautiful color before our eyes, becoming almost completely green. The purple color is preserved only on the tops of asparagus. Drain the water, after which we distribute the asparagus on six serving plates.

Melt butter in a small saucepan over low heat. You can also take a small saucepan. Add flour, stir until completely homogeneous. Add chicken broth and cream. We cut the ham into small cubes and also put it in the sauce. Without ceasing to stir the mass, cook until it thickens (for about one minute).

Add Dijon mustard to the sauce, pour lemon juice, pour ground black pepper. It is better that the pepper is freshly ground. It can be crushed with a pestle and mortar or a special mill. With fresh ground pepper, the dish will be especially fragrant.

Mix everything thoroughly until it is completely combined. Pour the sauce over the asparagus. Boiled eggs are cut into circles and added to the finished dish. Sprinkle everything on top with freshly ground black pepper.

Serve immediately until the finished dish has cooled down.

Delicious and healthy! Enjoy your meal!