Asparagus with capers and egg

Good asparagus needs minimal treatment and is best eaten with few other ingredients. Here are two ways of serving it, both of which make a delicious spring starter. The first, which I learned from my father, involves serving boiled asparagus with grated egg (roughly chopped tarragon is a good addition, by the way). In the second recipe, the spears are cooked on a ridged griddle pan - by not boiling them, you retain more of their original flavour, though the texture is a touch more sinewy. Serve with a mild feta.

2 people

Serving size


1 hard-boiled egg, freshly boiled
1 bunch medium asparagus (250g, trimmed weight)
1 tbsp olive oil 
1 tsp small capers, drained 
½ tsp sea salt
Freshly ground black pepper


  1. Allow the boiled egg to cool down well and then grate on a coarse cheese grate.

  2. Bend the asparagus until the bottom ends snap off and discard the ends. Place the spears in a large pot of boiling water. Cook for 3 minutes or until tender. It may take slightly longer if they are thick. 

  3. Drain and whilst warm, but not hot, divide between two serving plates. Drizzle oil on top and sprinkle capers and some salt and pepper. Top with the grated egg, staying close to the centre of the stems so that the tips and bases are visible.