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Asparagus Mimosa with Hard Boiled Eggs and Capers
Asparagus Mimosa with Hard Boiled Eggs and Capers
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crunchy asparagus topped with grated boiled eggs and tangy caper vinaigrette.
Ingredients:
  • Caper vinaigrette:
  • 1 pound asparagus
  • Salt
  • 1 hard boiled egg, peeled
  • 1 tablespoon shallots, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 tablespoon chopped capers
  • 1/2 cup extra virgin olive oil
Instructions:
  • Prepare the asparagus by snapping off the tough ends. For thicker asparagus, use a vegetable peeler to remove the skin from the bottom 1 to 2 inches.
  • Fill a bowl with ice water.
  • To cook the asparagus, fill a wide sauté pan with enough water to cover the bottom by about an inch and a half. Stir in a teaspoon of salt and bring to a simmer. Gently add the asparagus and cook uncovered for 2 to 5 minutes until just cooked through and slightly firm. Drain and enjoy.
  • Quickly plunge the asparagus into ice water to halt the cooking process and maintain their vibrant green color.
  • Prepare the vinaigrette by whisking together shallots, mustard, vinegar, salt, black pepper, and capers in a bowl. Slowly whisk in the olive oil until well combined.
  • Using a box grater, grate the hard boiled egg.
  • Place the asparagus in a serving dish and drizzle with vinaigrette, then sprinkle with eggs just before serving.

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