Recipe Details
| Title | Asparagus with capers and egg |
|
| Author | Ottolenghi | |
| Portions | 2 | |
| Created | 16th February 2015 08:38 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 167.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Egg boiled chicken | 1 Medium |  |
| Asparagus | 250 Gram | |
| Oil, olive | 1 Tablespoon | |
| Capers, canned | 1 Teaspoon | |
| Pepper, black | 1 Pinch | |
| Salt, sea | 0.5 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.