Asparagus Mimosa

Very simple and quite tasty……cooked asparagus topped with olive oil, capers (not even a dressing is required!) and crumbled, cooked egg.

It was a nice variation of a traditional dish and I learned a few new techniques in the process of making it: 9 minutes in simmering, not boiling, water produces a perfectly cooked, hard-boiled egg; using a coarse cheese grater for breaking down said egg is faster and much less messy than pushing it through a sieve!

I did find it a little bland....easily fixed with some additional capers. The recipe serves 4 as a starter, but we had it as a light lunch for 2.