Title: Asparagus "a la flamande" (with butter and parsley sauce)
 Categories: Starters
      Yield: 6 Servings
 
  3 1/2 lb Asparagus -- white, trimmed
      3 tb Butter
      3 tb Water
    1/2    Lemon -- juiced
           Salt, pepper
           Nutmeg
    1/2 bn Italian parsley -- chopped
 
  1. Boil the asparagus during 12 - 18 min. depending on their size.
  Drain.
  
  2. Melt the butter with the water and the lemon juice. Season with
  salt, pepper and nutmeg. Add the parsley.
  
  3. Serve the asparagus on individual plates with 1 tbsp sauce. Serve
  the remaining sauce in a sauceboat.