Asparagus, Capers & Egg

This is a very simple but tasty recipe from Ottolenghi's book. I slightly readapted it to make it a bit more 'lazy'.

20 minutes, serves 2.

1 or 2 hard-boiled eggs
1 bunch medium asparagus (250g, trimmed weight)
1 tsp small capers
oil, salt & pepper or pink peppercorn

Boil the egg: 15 min in boiling water.
Allow the boiled egg to cool down well and then grate on a coarse cheese grate.

Wash the asparagus, bend them till the bottom ends snap off and discard the ends. Place the spears in a plate and cover, microwave for 4 minutes. 

Divide between two serving plates. Drizzle oil on top and sprinkle capers and some salt and pepper. Top with the grated egg.