Photo by: Colin Campbell

Asparagus with capers and egg

Print Recipe

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

Serves 2


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

Perfect with

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{based on 3 reviews}

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  • Recipes Delicious tangy
    (24/07/2014) So much asparagus, some much butter.
    This alternative gives you the saltiness and is so simple, yet so delicious. Looks great as well. So........just try it. Love the tip on how to bend an asparagus. Did not know that!!
  • Recipes great sidedish
    (08/07/2014) All the ingredients work together, and I'm very happy that it is not the usual asparagus, eggs, tasteless hollandaise sauce combination.
  • Recipes Simple and effective
    (25/01/2014) This is such a simple recipe that brings together wonderful ingredients to create a stylish side dish or a light lunch, I added pink peppercorns for a bit of extra colour and crunch which also worked well.