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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!
More Must Make Asparagus Recipes
- Pickled Asparagus
- Prosciutto Wrapped Asparagus
- Asparagus Nicoise Salad (a spring riff on classic Nicoise Salad)
- Grilled Bacon Wrapped Asparagus
- Lemon Garlic Asparagus
Ingredients
- 3 eggs
- 2 pounds asparagus trimmed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon capers drained
- coarse sea salt such as Maldon
- freshly ground black pepper
Instructions
- Fill a saucepan with enough water to cover eggs by an inch and bring to full boil. Carefully lower eggs into boiling water. Let eggs boil uncovered for about 30 seconds. Reduce heat to low and cover. Simmer for 11 minutes. Transfer boiled eggs to a bowl of ice water. When cool enough to handle, gently break shell apart and peel. Grate eggs on a coarse cheese grater or very finely chop with a sharp knife.
- Bring a large pot of water to boil.
- Meanwhile, with your hands, snap the tough, woody ends off of the asparagus.
- Add asparagus spears to boiling water and cook two minutes, just until crisp-tender and bright green. Drain and arrange on platter. Drizzle olive oil over asparagus and top with the grated eggs and capers. Season to taste with coarse salt and freshly ground black pepper. Serve.
Nutrition
Calories: 77kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 53mg | Potassium: 252mg | Fiber: 2g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a comment & rate the recipe below!
What a wonderful recipe, thank you!
I am obsessed with healthy food! I will definitely try this asparagus with grated egg and capers recipe. Thanks for sharing post, Marissa!
Thanks, Jill!
Marissa, this looks amazing! I love the combo of flavors, and it’s so perfect for spring!
Thanks, Aida! Yes, some of my favorites!
Love this recipe! I sure do agree on you Asparagus season is wonderful. And having some grated eggs with it makes it even more fun and delicious 🙂
Thanks, Maggie! Yes, definitely love the combo of asparagus and eggs.
Oh my goodness! That grated egg! Love everything about this fun spin on asparagus!
Thank you, Justine!
So beautiful and springy! I’ve made something very much like this with broccolini, so I can only imagine how much better it must be with fresh spring asparagus.
That’s a great idea, Eileen! I’ll have to try it on broccolini next…
I think I love asparagus just as much as you do Marissa! I love love love when Spring roles around, and we can add all these bright and beautiful ingredients to our dishes. The flavor combo is so interesting. Pinning so I can try!
It’s the best! Thanks so much, Christine!
You’re right, nothing says spring like asparagus! I have a jar of capers sitting around in my apartment and I had no clue what to do with them. Love that you paired them with eggs and asparagus!
Thanks, Lisa. Don’t you love that salty, briny caper kick!? 🙂
Hi Marissa! I just finished “chores” – gathering eggs and picking asparagus from our garden, so this is perfect for lunch tomorrow. Thanks!
Okay Dorothy, I am seriously jealous! I guarantee that yours will taste better than mine – all home grown!
Hi Marissa! I don’t know as mine was better, but it certainly was good! The only difficulty with eggs that fresh is they are harder to peel. I find that if I put them in a zip bag and chill them overnight they peel much easier. We’ll be eating more of this as long as our asparagus keeps coming!
That’s a great tip, Dorothy. We buy our eggs from a local pig farmer and they’re super fresh. So I know what you mean about hard to peel. I’ll try your method for sure!
Hi Marissa! Just discovered your blog…what a lovely space! This dish looks absolutely scrumptious! I love the idea of grating the egg over the asparagus…that way you get a bite of egg with each bite of asparagus. And the capers? Genius! Salty and the perfect compliment. I will definitely add this recipe to my must-eat list this week! 🙂
So kind, thank you!! It’s the first time I’ve grated eggs and I love the texture. I’m planning to grate a lot of them over salads this summer!
This dish is ready for a party indeed! What a way to dress up an already elegant veggie…I love it!
Thanks, Faith. 🙂 You’re right there is something elegant about asparagus all by itself…
I would love nothing more then a plate of this right now! Such gorgeous photos and flavors!
So nice! Thanks, Lauren…