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Asparagus With Egg, Parmesan and Capers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2585.7289
Energy (kCal)25762.034
Carbohydrates (g)2562.7016
Total fats (g)541.7419
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. Shave the parmesan with a vegetable peeler. | 3. Snap ends off the asparagus spears to a uniform length. | 4. Steam the asparagus over boiling water until just cooked and bright green, not overcooked and khaki coloured (approx. 5 minutes). | 5. Divide asparagus between four serving plates. Top with chopped egg, shaved parmesan and crisped capers. | 6. Season with freshly cracked black pepper. | 7. serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caper 3 tablespoons 5.934 1.2616 0.6089 0.2219
    olive oil 15 1790.1 0.0 0.0 202.5
    parmesan cheese 80 shaved 23680.0 2560.0 2560.0 320.0
    asparagus 4 bunches - - - -
    egg 4 hard-boiled peeled chopped 286.0 1.44 25.12 19.02
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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