Asparagus Mimosa

This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard-cooked egg. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Mashing one of the hard-cooked yolks into our dressing made it thick enough to fully coat the spears, and shredding the eggs on the small holes of a box grater produced the perfect fluffy texture.

Asparagus Mimosa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Serves 6 to 8

  • Use asparagus spears that are between ¼ and ½ inch in diameter.

  • Ingredients

  • 2

    pounds thin asparagus, trimmed

  • Salt and pepper

  • 2

    tablespoons red wine vinegar

  • 1

    tablespoon minced shallot

  • 1

    tablespoon minced fresh tarragon

  • 2

    teaspoons Dijon mustard

  • 1

    teaspoon honey

  • 2

    large hard-cooked eggs

  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon capers, rinsed and chopped

Directions

1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.) 2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat. 3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.


Nutrition

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