Asparagus with egg, parmesan and capers

Asparagus with egg, parmesan and capers

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
Steamed asparagus with chopped egg, shaved parmesan and crisped capers

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!

Source: Recipe developed and tested by Andrew Blake, 2006.