Asparagus mimosa salad is the perfect Spring vegetable side for brunch or lunch. Tender crisp asparagus and grated egg, topped with a tangy caper vinaigrette and fresh herbs, this classic French dish with a twist will quickly become your new favorite way to enjoy fresh asparagus.
Spring means peak asparagus season and asparagus mimosa is the perfect, easy and elegant dish for your Easter or Mother’s day table. This will be a show stopping side for your brunch or lunch. Serve it alongside my Garlic Herb Crusted Eye of Round Roast Beef for the ultimate Spring celebration.
Asparagus mimosa is a totally retro side dish that I am completely obsessed with. When asparagus season rolls around, I make this on repeat for a great weekend breakfast or light lunch. This classic dish is one my favorite ways to enjoy fresh asparagus.
Why is it called Asparagus Mimosa?
Traditionally this is called asparagus mimosa because the eggs are traditionally pushed through a fine mesh sieve. This makes the yolks resemble the small, yellow flowers of the mimosa tree. It’s purely coincidence that the popular brunch cocktail made with champagne and orange juice is named after the same flowers. Hey, live your best life and serve them together, it will not disappoint!
Asparagus mimosa is basically an asparagus salad. It’s served room temperature and I love it with my tangy caper vinaigrette. Let’s make it!
Ingredients and substitutions
All you need is a few simple, fresh ingredients to make this delicious Spring vegetable dish.
- Fresh asparagus – this dish is all about celebrating Spring! You definitely want to use the freshest asparagus you can get your hands on. The best asparagus should have firm, plump stalks and the tips should be tightly closed. Fresh asparagus spears should stand straight up and be a rich green color with a small amount of white at the bottom. If it’s limp, wrinkly or dull in color, don’t use it for this dish!
- Hard boiled eggs – the classic preparation of this dish calls for pushing the eggs through a fine mesh sieve. I like to grate them as I like the texture better and it’s easier to clean up.
- Capers – these add the perfect salty bite and another element of texture to the dish. I always have capers in my pantry. If you want to mix it up a bit, you could prepare the dressing without the capers and top the salad with crispy bacon or prosciutto.
- Dijon or grainy mustard
- Champagne vinegar – red or white wine vinegar or lemon juice will also work here.
- Olive oil – use good olive oil in this vinaigrette. The ingredients are simple and you will taste the difference. The Furies is my go-to brand.
- Fresh herbs – a healthy sprinkling of chives and dill really make this dish sing.
How to make asparagus mimosa
This dish is very simple and easy to arrange in a beautiful presentation. The key is using the freshest asparagus and blanching it perfectly to maintain the bright green color.
Start by making the caper vinaigrette so the flavors have time to meld.
Next, hard boil the eggs and let them cool. Grate on the large holes of a box grater.
Prep the asparagus by trimming the tough, woody ends off of the spears. Next, blanch the asparagus.
Blanching is a cooking method of boiling veggies in salted water until they’re just tender crisp, then plunging them into an ice water bath to stop the cooking process. This process keeps veggies super colorful. Blanching the asparagus makes it a gorgeous bright green color that really makes this dish pop.
Put it all together by arranging the asparagus on a platter. Drizzle with some of the vinaigrette and top with grated egg and fresh herbs. Serve room temperature with extra dressing on the side.
I think this dish is best made fresh. If you’re making this for a brunch or luncheon, you can prep all of the ingredients a day or two ahead of time and store separately in the refrigerator until it’s time to assemble.
More asparagus recipes you’ll love
When Spring rolls around, I try to eat as much asparagus as possible. The season is short! Here are a few of my favorite asparagus recipes I think you’ll enjoy.
- Baked Asparagus, Leek and Goat Cheese Frittata
- Sheet Pan Shrimp and Asparagus in Garlic Lemon Butter
Asparagus Mimosa with Caper Vinaigrette
- 1.5 lbs of fresh asparagus spears
- 2 hard boiled eggs
- 1 small shallot minced (about 2 tablespoons)
- 2 teaspoons dijon or grainy mustard
- 2 tablespoons champagne vinegar see notes for substitutions
- 1 tablespoon capers
- 6 tablespoons good olive oil
- 1 tablespoon fresh dill
- 1 tablespoon fresh chopped chives
- Salt and pepper to taste
- Start by making the caper vinaigrette so that the flavors have time to meld. Whisk together minced shallot, champagne vinegar, dijon mustard, capers and olive oil. Set aside.
- Bring a large pot of salted water to a boil. While the water is boiling, trim the woody ends off of the asparagus spears and peel and grate the hard boiled eggs with a box grater. Assemble a large bowl filled with ice and water to plunge asparagus after blanching.
- Once the salty water is boiling, drop in the asparagus spears and boil vigorously for 2-3 minutes until bright green and tender crisp. Do not boil longer than 3 minutes. Drain and plunge asparagus into ice bath as soon as possible to stop the cooking process.
- Remove the asparagus from the ice bath and dry thoroughly. Arrange asparagus spears on a platter and spoon over about ⅓ of the caper vinaigrette. Top with grated hard boiled eggs and chopped fresh herbs. Serve room temperature.