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. Snap ends off the asparagus 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. 6. Season with freshly cracked black pepper. 7. serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
