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    Recipes » Side Dish

    Asparagus with Grated Egg and Capers

    Published: Apr 22, 2015 · Modified: May 21, 2020 by Marissa Stevens · 25 Comments

    Gluten FreePaleoVegetarianMediterraneanWhole30Quick Meals

    This post may contain affiliate links.

    Jump to Recipe
    A platter or asparagus covered with grated eggs 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.

    Asparagus with Grated Eggs and Capers served on an oval platter

    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

    Asparagus with Grated Egg and Capers

    Marissa Stevens
    Lightly adapted from Plenty by Yotam Ottolenghi
    5 from 2 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 8 people
    Calories 77 kcal

    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: 77kcalCarbohydrates: 5gProtein: 5gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 61mgSodium: 53mgPotassium: 252mgFiber: 2gSugar: 2gVitamin A: 948IUVitamin C: 6mgCalcium: 37mgIron: 3mg
    Keyword baby shower, Easter, Mother's Day
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Side Dishes

    • Roasted Green Beans and Potatoes
    • Garlic Butter Sauce
    • Green Beans and Mushrooms
    • Sweet Potato Hash Browns

    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen says

      April 07, 2020 at 10:22 am

      5 stars
      What a wonderful recipe, thank you!

      Reply
    2. Jill Roberts says

      July 31, 2017 at 6:35 am

      5 stars
      I am obsessed with healthy food! I will definitely try this asparagus with grated egg and capers recipe. Thanks for sharing post, Marissa!

      Reply
      • Marissa says

        August 02, 2017 at 3:17 pm

        Thanks, Jill!

        Reply
    3. Aida @ TheCraftingFoodie says

      April 28, 2015 at 7:49 pm

      Marissa, this looks amazing! I love the combo of flavors, and it's so perfect for spring!

      Reply
      • Marissa says

        April 30, 2015 at 10:45 am

        Thanks, Aida! Yes, some of my favorites!

        Reply
    4. Maggie Zhu (Omnivore's Cookbook) says

      April 26, 2015 at 7:44 am

      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 🙂

      Reply
      • Marissa says

        April 26, 2015 at 10:42 am

        Thanks, Maggie! Yes, definitely love the combo of asparagus and eggs.

        Reply
    5. Justine | Cooking and Beer says

      April 24, 2015 at 12:18 pm

      Oh my goodness! That grated egg! Love everything about this fun spin on asparagus!

      Reply
      • Marissa says

        April 24, 2015 at 5:02 pm

        Thank you, Justine!

        Reply
    6. Eileen says

      April 24, 2015 at 10:43 am

      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.

      Reply
      • Marissa says

        April 24, 2015 at 5:02 pm

        That's a great idea, Eileen! I'll have to try it on broccolini next...

        Reply
    7. Christine | No Gojis, No Glory says

      April 23, 2015 at 4:11 pm

      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!

      Reply
      • Marissa says

        April 24, 2015 at 5:01 pm

        It's the best! Thanks so much, Christine!

        Reply
    8. Lisa says

      April 23, 2015 at 8:03 am

      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!

      Reply
      • Marissa says

        April 24, 2015 at 5:00 pm

        Thanks, Lisa. Don't you love that salty, briny caper kick!? 🙂

        Reply
    9. Dorothy Dunton says

      April 22, 2015 at 3:13 pm

      Hi Marissa! I just finished "chores" - gathering eggs and picking asparagus from our garden, so this is perfect for lunch tomorrow. Thanks!

      Reply
      • Marissa says

        April 24, 2015 at 4:54 pm

        Okay Dorothy, I am seriously jealous! I guarantee that yours will taste better than mine - all home grown!

        Reply
        • Dorothy Dunton says

          April 25, 2015 at 8:20 am

          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!

          Reply
          • Marissa (@pinchandswirl) says

            April 25, 2015 at 11:42 am

            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!

            Reply
    10. Mon Petit Four says

      April 22, 2015 at 11:15 am

      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! 🙂

      Reply
      • Marissa (@pinchandswirl) says

        April 25, 2015 at 10:59 am

        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!

        Reply
    11. Faith (An Edible Mosaic) says

      April 22, 2015 at 9:37 am

      This dish is ready for a party indeed! What a way to dress up an already elegant veggie...I love it!

      Reply
      • Marissa (@pinchandswirl) says

        April 25, 2015 at 10:42 am

        Thanks, Faith. 🙂 You're right there is something elegant about asparagus all by itself...

        Reply
    12. laurengrier says

      April 22, 2015 at 6:29 am

      I would love nothing more then a plate of this right now! Such gorgeous photos and flavors!

      Reply
      • Marissa says

        April 24, 2015 at 4:51 pm

        So nice! Thanks, Lauren...

        Reply

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