Asparagus With Egg, Parmesan and Capers

Be the first to review
READY IN: 15mins
Recipe by Rhiannon and Matt

This simple, tasty recipe comes from Australian site This dish serves 4 for a light lunch or 6 as an entrée or side dish. Remember not to overcook the asparagus!

Ingredients Nutrition


  1. Crisp the capers in the olive oil over a medium heat in a non-stick frypan. Remove when crispy and drain on kitchen paper.
  2. Shave the parmesan with a vegetable peeler.
  3. Snap ends off the asparagus spears to a uniform length.
  4. Steam the asparagus over boiling water until just cooked and bright green, not overcooked and khaki coloured (approx. 5 minutes).
  5. Divide asparagus between four serving plates. Top with chopped egg, shaved parmesan and crisped capers.
  6. Season with freshly cracked black pepper.
  7. serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a