Asparagus with Grated Egg and Capers

Does anything say ‘spring’ more than asparagus? It’s a vegetable that I’ll gladly eat five times a week when it’s in season – not exaggerating. I typically blanch the tender spears in some boiling water and eat them doused in good olive oil and sprinkled with salt. But this asparagus dish is all dressed up with grated eggs and capers, ready for a party!

Asparagus with Grated Eggs and Capers

And this isn’t just any party, it’s a baby shower for the lovely Michelle of Healthy Recipe Ecstasy.

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