Asparagus with Grated Egg and Capers

Ingredients

• 3eggs
• 907 g (2 pounds), trimmedasparagus
• 30 ml (2 tablespoons)extra virgin olive oil
• 15 ml (1 tablespoon), drainedcapers
• to tastecoarse sea salt, such as Maldon
• to tastefreshly ground black pepper

Instructions

1. 1

   Boil and grate eggs

   Put the eggs in a saucepan and add enough water to cover them by about 2.5 cm (1 inch). Bring to a full boil, carefully lower in the eggs and boil uncovered for about 30 seconds. Turn the heat to low, cover and simmer for 11 minutes. Transfer the eggs to a bowl of iced water. Once cool enough to handle, gently crack and peel them, then grate on the coarse side of a cheese grater or chop very finely with a sharp knife.

2. 2

   Boil the water

   Bring a large pot of water to the boil.

3. 3

   Trim asparagus ends

   Meanwhile, use your hands to snap off the tough, woody ends of the asparagus.

4. 4

   Cook and dress

   Add the asparagus spears to the boiling water and cook for 2 minutes, until bright green and crisp-tender. Drain and arrange on a platter. Drizzle with the olive oil, scatter over the grated egg and capers, and season to taste with coarse sea salt and freshly ground black pepper. Serve.

What is asparagus with grated egg?

This is a simple asparagus side topped with grated hard-boiled egg, capers and olive oil. The recipe is lightly adapted from Yotam Ottolenghi’s Plenty, pairing tender spring vegetables with a savoury, briny finish.

The short blanch keeps the spears vivid and firm, while the grated egg makes each bite more substantial. Capers bring a sharp contrast without needing a cooked sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 5g protein, 5g carbs, 5g fat.

The asparagus supplies most of the carbohydrates, while the eggs contribute protein and some fat; olive oil is the main source of added fat. Pair a serving with a protein-rich main and a grain or potatoes if you want a more substantial plate.

Choosing the asparagus

Fresh spears: Choose asparagus with firm stalks and tightly closed tips. Snap off the woody ends by hand, as the stalks tend to break where the tender part begins.

Getting the eggs ready

Cool before peeling: An ice-water bath stops the cooking and makes the eggs easier to handle. Crack the shells gently all over, then peel before grating.

Grate or chop: A coarse grater gives the topping a light, fluffy texture. If chopping instead, keep the pieces very fine so they sit evenly across the spears.

Keeping the spears crisp

Boiling water: Add the asparagus only once the water is boiling, so it cooks quickly rather than sitting in gradually heating water.

Doneness: After about 2 minutes, look for bright-green spears that still have a little bite. Drain promptly to avoid carrying the cooking further.

Finishing the platter

Olive oil: Drizzle it over the drained asparagus while the spears are still warm, so it coats them evenly.

Toppings: Scatter on the egg and drained capers, then season to taste. Add salt carefully, as capers already bring a salty note.

Serving and timing

Prepare the eggs while bringing the asparagus water to the boil, then cook the spears close to serving time. The finished dish can be served warm or at room temperature.

Serve it alongside roasted or grilled fish, chicken, or a larger spread of vegetable dishes. Crusty bread is useful for catching any olive oil on the platter.

Recipe notes & tips

• Use a wide pot so the asparagus spears can be submerged without crowding.
• Drain the capers well so they do not add extra liquid to the platter.
• Grate the eggs shortly before serving for a light, loose topping.
• Taste before adding salt, since the capers can be quite salty.
• Arrange the spears in a single layer so the egg and capers are easy to distribute.

Variations

• Add lemon: Finish with a little lemon zest for a brighter, citrusy note.
• Use herbs: Scatter over chopped parsley or chives just before serving.
• Add mustard: Whisk a small spoonful of Dijon mustard into the olive oil for a sharper dressing.
• Try another vinegar: Add a few drops of white wine vinegar to balance the richness.
• Make it a starter: Divide the dressed spears between plates and add extra egg on top.

Common mistakes to avoid

• Overcooking the asparagus: It turns soft and dull; drain as soon as it is bright green and crisp-tender.
• Skipping the ice bath: The eggs may keep cooking; transfer them to iced water after simmering.
• Grating warm eggs: They can crumble unevenly; cool them enough to peel and handle first.
• Adding salt too soon: Capers are already salty; season at the end and taste as you go.
• Leaving the asparagus wet: Excess water dilutes the oil and seasoning; drain the spears well before plating.

How to store

Store leftovers in a covered container in the refrigerator and eat within 2 days. The asparagus is best cold or at room temperature; if reheating, warm it gently and avoid prolonged cooking.

Frequently asked questions