Egg and Caper Asparagus


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Serve this simple side during spring next to your favorite risotto.

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Serving Size / Yield

4-6 servings


  • 1 lb. asparagus
  • salt
  • 1/4 C. olive oil
  • 1 tsp. fresh lemon juice
  • pepper
  • 1 hard-boiled egg, diced
  • 2 Tbs. chopped parsley
  • 1 Tbs. capers, rinsed and drained

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Trim base of the asparagus. Bring 2 inches of water to a boil in a large skillet. Add asparagus and salt to taste. Cook until asparagus bends slightly when you lift them from the stem end, 4-8 minutes. Remove asparagus. Drain them on paper towels and pat dry. In a small bowl, whisk oil, lemon juice and a pinch of salt and pepper together. Stir in the egg, parsley and capers. Place the asparagus on a serving platter and spoon on the sauce. Serve.

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