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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.

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

Asparagus with Grated Egg and Capers

5 from 2 votes
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Course: Side Dish
Cuisine: American
Calories: 77
Servings: 8 people
Lightly adapted from Plenty by Yotam Ottolenghi


  • 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


  • 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.


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.

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  1. Aida @ TheCraftingFoodie says:

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

    1. Marissa says:

      Thanks, Aida! Yes, some of my favorites!

  2. Maggie Zhu (Omnivore's Cookbook) says:

    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 🙂

    1. Marissa says:

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

  3. Justine | Cooking and Beer says:

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

    1. Marissa says:

      Thank you, Justine!

  4. Eileen says:

    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.

    1. Marissa says:

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

  5. Christine | No Gojis, No Glory says:

    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!

    1. Marissa says:

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