Asparagus Mimosa with Hard Boiled Eggs and Capers

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.

By the way, the grated egg served over asparagus like this is often referred to as “mimosa” because it resembles bright yellow mimosa flowers.

This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.

Asparagus Mimosa with Hard Boiled Eggs and Capers Recipe

Caper vinaigrette makes enough dressing for a double recipe of asparagus.

Ingredients

• 1 pound asparagus
• Salt
• 1 hard boiled egg, peeled

Caper vinaigrette:

• 1 Tbsp minced shallots
• 1 teaspoon Dijon mustard
• 1 Tbsp red wine vinegar
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• 1 Tbsp chopped capers
• 1/2 cup olive oil

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