Asparagus Mimosa

Total Time Prep: 20 min. Cook: 2 min.
Yield 4 servings
Test Kitchen Approved
Asparagus mimosa isn't what you think! Celebrate spring with this French dish of fresh asparagus topped with a Dijon vinaigrette and fluffy chopped hard-boiled eggs.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons capers, drained and chopped
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 4 hard-boiled large eggs, finely chopped, divided
  • 2 tablespoons minced fresh parsley, divided
  • 1 tablespoon minced fresh chives, divided
  • 1 tablespoon snipped fresh dill, divided
  • 2 pounds fresh asparagus, trimmed
  • Freshly cracked black pepper, to taste

Directions

  1. In a small bowl, whisk together olive oil, shallot, vinegar, capers, Dijon and salt. Stir in half the hard-boiled eggs and half the herbs. Set aside.
  2. Bring a large pot of salted water to a boil. Add asparagus; cook 2-3 minutes or until bright green and tender-crisp. Drain; immediately place asparagus in a bowl of ice water. Remove; dry thoroughly.
  3. Arrange asparagus spears on a platter; spoon the egg mixture on top. Top with the remaining hard-boiled eggs, herbs and pepper. Serve at room temperature.

Nutrition Facts

1 serving: 238 calories, 19g fat (4g saturated fat), 186mg cholesterol, 710mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 10g protein.

This classic French dish celebrates asparagus season in the best way possible. Poached or steamed asparagus is topped with a tangy, caper-Dijon vinaigrette and chopped hard-boiled eggs. Serve it room-temperature for a springtime brunch or a summer picnic. —Lesley Balla, Seattle, Washington
Recipe Creator

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