Recipe Details
Title Asparagus with capers and egg
Author Ottolenghi
Portions 2
Created 16th February 2015 08:38 am
Weight (Per Portion)

One portion of this dish weighs approximately 167.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Egg boiled chicken1 Medium
Asparagus250 Gram
Oil, olive1 Tablespoon
Capers, canned1 Teaspoon
Pepper, black1 Pinch
Salt, sea0.5 Teaspoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 144
Protein 15.20%
Other Carbohydrate 0.13%
Sugar 2.65%
Fat Saturated 10.71%
Fat Unsaturated 17.00%
Fiber 8.73%
Sodium 20.29%
Salt 21.15%
Traffic Lights
Recipe Method
1. Allow the boiled egg to cool down well and then grate on a coarse cheese grate. 2. Bend the asparagus until the bottom ends snap off and discard the ends. 3. Place the spears in a large pot of boiling water. Cook for 3 minutes or until tender. It may take slightly longer if they are thick. 4. Drain and whilst warm, but not hot, divide between two serving plates. Drizzle oil on top and sprinkle capers (drained ) and some salt and pepper. 5. Top with the grated egg, staying close to the centre of the stems so that the tips and bases are visible.
Privacy Policy

Our Privacy Policy
 

Terms Of Use

The Small Print
 

About Us

Meet The Team
 

Contact Us

MenuAnalyser Limited
69 Riley Road
Brighton
East Sussex   BN2 4AG
Tel: 0800 020 9173
Email: hello@menuanalyser.co.uk