Asparagus Mimosa PT25M https://img3.recipesrun.com/201907/2019/1014/d1/f/723220/300x200x50.jpg 4 servings Ingredients: 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

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.

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Asparagus Mimosa

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.
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
Tracy Tracy
109 Recipes
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