Asparagus With Egg, Parmesan and Capers

Submitted by Rhiannon and Matt

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

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 3 tablespoons capers, tiny
• 15 ml olive oil
• 80 g parmesan cheese, shaved
• 4 asparagus, bunches
• 4 eggs, hard-boiled, peeled and chopped
• black pepper, Freshly ground

directions

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.