Asparagus with egg, parmesan and capers


Best served immediately
Gluten free
Nut free
Vegetarian
Good source of: calcium
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 4

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


Method:
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. Peel asparagus lightly and trim 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.
Season with freshly cracked black pepper.

Notes: This dish serves 4 for a light lunch or 6 as an entrée. Remember not to overcook the asparagus!

Got it thank you !!!! :-D

Not a big fan of asparagus unless it's grilled.

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I hate asparagus, it's one of the few foods I don't eat, makes my pee pee stink!