millenium girl
06-05-2009, 03:21 PM
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.
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.