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    You are in: Home / Australian / Asparagus With Egg, Parmesan and Capers Recipe
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    Asparagus With Egg, Parmesan and Capers

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Rhiannon and Matt's Note:

    This simple, tasty recipe comes from Australian site www.betterhealth.vic.gov.au This dish serves 4 for a light lunch or 6 as an entrée or side dish. Remember not to overcook the asparagus!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crisp the capers in the olive oil over a medium heat in a non-stick frypan. Remove when crispy and drain on kitchen paper.
    2. 2
      Shave the parmesan with a vegetable peeler.
    3. 3
      Snap ends off the asparagus spears to a uniform length.
    4. 4
      Steam the asparagus over boiling water until just cooked and bright green, not overcooked and khaki coloured (approx. 5 minutes).
    5. 5
      Divide asparagus between four serving plates. Top with chopped egg, shaved parmesan and crisped capers.
    6. 6
      Season with freshly cracked black pepper.
    7. 7
      serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus With Egg, Parmesan and Capers

    Serving Size: 1 (93 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 203.0
     
    Calories from Fat 127
    62%
    Total Fat 14.1 g
    21%
    Saturated Fat 5.5 g
    27%
    Cholesterol 229.1 mg
    76%
    Sodium 575.4 mg
    23%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 1.3 g
    5%
    Protein 15.5 g
    31%

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