Ingredients
- asparagus 1 bunch, woody stems removed
- butter
- balsamic vinegar 1 tbsp
- capers 1 tbsp
- sourdough or bread 4 slices, toasted
- parmesan (or vegetarian alternative) a few shavings
Method
-
Step 1
Steam the asparagus until just tender, about 3-4 minutes. Toss with a knob of butter, the balsamic and capers and season well. Pile onto sourdough toast and scatter with a few parmesan shavings.
Nutritional Information
- Kcals 266
- Fat 6.1g
- Saturates 3g
- Carbs 43.6g
- Protein 11.9g