John Myers
Ingredients for 2 servings:
- 500 g white asparagus
- 1 egg(s)
- 20 g capers
- olive oil
- ½ lemon(s)
- chives
- Sea salt, coarse
- Pepper, freshly ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Asparagus gently steamed
Peel the asparagus with a vegetable peeler and trim off the woody ends. Pour enough water into a pot with a steamer insert to just below the insert. Place the asparagus in the steamer insert, sprinkle with coarse sea salt, and steam in a covered pot for about 20 minutes until tender. Hard-boil the egg for 10 minutes, then rinse thoroughly under cold water and let cool slightly. Prepare a dressing with olive oil, the juice of half a lemon, and chopped chives. Briefly rinse the capers under running water and mix with the dressing. Peel and finely chop the egg. When the asparagus is cooked, arrange it on a platter or large plate, drizzle with the dressing, season with freshly ground pepper, and garnish with the chopped egg. Serve lukewarm. Delicious as a side dish for 4 people or as a main course with some nice country bread or potatoes for 2 people.
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