Asparagus Mimosa

By Tracy

4 Person

25 Minutes

0 Calories

Asparagus Mimosa! Asparagus spears, boiled until crisp-tender, served with grated boiled eggs and a caper vinaigrette. It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and a grated hard-boiled egg.

Ingredients

Caper Vinaigrette

1/2 cup extra virgin olive oil
freshly ground black pepper
1/4 tsp. salt
1 tbsp. red wine vinegar
1 tsp. dijon mustard
1 tbsp. minced shallots
1 tbsp. chopped capers

salt
1 hard boiled egg, peeled
1 pound asparagus

Method

01

Break off the tough woody ends of the asparagus. If the asparagus is thick, use a vegetable peeler to peel off the skin of the bottom 1 to 2 inches of the asparagus.
02

Prepare a bowl filled with ice water. Add enough water to cover the bottom of a wide saute pan by about an inch and a half deep. Add a teaspoon of salt to the water. Bring the water to a simmer. Add the asparagus to the water.
03

Return to a simmer and cook uncovered for 2 to 5 minutes, depending on how thick they are. Remove from heat and drain when they are just cooked through, but are still a little firm.
04

Place the asparagus in the ice water to shock them and keep them from cooking further. Asparagus will start to turn olive green if they cook too long, so you want to stop the cooking as soon as you take them out of the boiling water.
05

In a medium bowl, whisk together the shallots, mustard, vinegar, salt, black pepper, capers. Whisk in the olive oil. Using a box grater, grate the hard-boiled egg.
06

Place the asparagus in a serving dish. When you are ready to serve, drizzle with vinaigrette and sprinkle with the sieved eggs.

Related Tags

Healthy Recipes

Lunch Recipes

Asparagus Recipes

Asparagus Mimosa

4.9

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 10 Mins
Total Time 25 Mins

02 Ingredients

Caper Vinaigrette

1/2 cup extra virgin olive oil

freshly ground black pepper

1/4 tsp. salt

1 tbsp. red wine vinegar

1 tsp. dijon mustard

1 tbsp. minced shallots

1 tbsp. chopped capers

salt

1 hard boiled egg, peeled

1 pound asparagus

03 Method

Step 1

Break off the tough woody ends of the asparagus. If the asparagus is thick, use a vegetable peeler to peel off the skin of the bottom 1 to 2 inches of the asparagus.

Step 2

Prepare a bowl filled with ice water. Add enough water to cover the bottom of a wide saute pan by about an inch and a half deep. Add a teaspoon of salt to the water. Bring the water to a simmer. Add the asparagus to the water.

Step 3

Return to a simmer and cook uncovered for 2 to 5 minutes, depending on how thick they are. Remove from heat and drain when they are just cooked through, but are still a little firm.

Step 4

Place the asparagus in the ice water to shock them and keep them from cooking further. Asparagus will start to turn olive green if they cook too long, so you want to stop the cooking as soon as you take them out of the boiling water.

Step 5

In a medium bowl, whisk together the shallots, mustard, vinegar, salt, black pepper, capers. Whisk in the olive oil. Using a box grater, grate the hard-boiled egg.

Step 6

Place the asparagus in a serving dish. When you are ready to serve, drizzle with vinaigrette and sprinkle with the sieved eggs.

04 Author