Asparagus With Egg, Parmesan and Capers

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

1. Crisp the capers in the olive oil over a medium heat in a non-stick frypan.
2. Remove when crispy and drain on kitchen paper.
3. Shave the parmesan with a vegetable peeler.
4. Snap ends off the asparagus spears to a uniform length.
5. Steam the asparagus over boiling water until just cooked and bright green, not overcooked and khaki coloured (approx.
6. 5 minutes).
7. Divide asparagus between four serving plates.
8. Top with chopped egg, shaved parmesan and crisped capers.
9. Season with freshly cracked black pepper.
10. serve immediately.

capers, olive oil, parmesan cheese, bunches, eggs, black pepper

Taken from www.food.com/recipe/asparagus-with-egg-parmesan-and-capers-223818 (may not work)