Go Back
–+ servings
Asparagus spears on a white platter topped with grated hard boiled eggs and chopped fresh herbs with a pink napkin in the background.
Print Recipe
5 from 8 votes

Asparagus Mimosa with Caper Vinaigrette

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: American
Servings: 4 servings
Calories: 267kcal
Author: Jessica

Ingredients

  • 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

Instructions

  • 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.

Notes

You can substitute red or white wine vinegar or lemon juice in place of champagne vinegar.
For another variation of this dish, prepare the vinaigrette without the capers and top the salad with crispy bacon or prosciutto.

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 9g | Protein: 8g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 93mg | Sodium: 262mg | Fiber: 4g | Sugar: 3g