Total Time
35mins
Prep 15 mins
Cook 20 mins

A light (but not very healthy -- lots of cholesterol) dish. Goes great with boiled potatoes. Can be made with either green or white asparagus or a mixture; when using white asparagus only use young, thin shoots. Use a cast-iron griddle for best results, or alternatively a barbeque. Stainless steel griddles won't work as well.

Ingredients Nutrition

Directions

  1. Hard-boil the eggs and chop. Chop the olives roughly. Chop the gherkins.
  2. Cut off the ends of the asparagus and put in a shallow bowl. Drizzle with olive oil and sprinkle with salt and pepper; rub so all stalks are well coated with the oil/salt/pepper mixture.
  3. Toss eggs, olives, gherkins, capers, olive oil in a bowl and use a fork to mix. Season with lemon juice, salt and pepper to taste.
  4. Heat griddle on medium heat; gently cook the asparagus until soft and lightly coloured. Serve with the sauce.

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