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Asparagus spears on a white platter topped with grated hard boiled eggs and chopped fresh herbs with a pink napkin in the background.

Asparagus Mimosa with Caper Vinaigrette

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 267 kcal


  • 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.


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.


Serving: 1gCalories: 267kcalCarbohydrates: 9gProtein: 8gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 19gCholesterol: 93mgSodium: 262mgFiber: 4gSugar: 3g
Keyword asparagus and eggs, asparagus breakfast, asparagus brunch, asparagus mimosa, asparagus salad, asparagus season, blanched asparagus, Easter side dish, how to blanch asparagus
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