Boiled Asparagus with Sieved Eggs and Caper Vinaigrette


It’s asparagus season! Here is a beautiful and classic way to serve them—quickly cooked in simmering water, drained, and sprinkled with a tangy caper vinaigrette and grated hard boiled egg.

This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.

Boiled Asparagus with Sieved Eggs and Caper Vinaigrette Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4.

Caper vinaigrette makes enough dressing for a double recipe of asparagus.


  • 1 pound asparagus
  • Salt
  • 1 hard boiled egg, peeled

Caper vinaigrette:

  • 1 Tbsp minced shallots
  • 1 teaspoon Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 Tbsp chopped capers
  • 1/2 cup olive oil


1 Break off the tough woody ends of the asparagus. If the asparagus are thick, use a vegetable peeler to peel off the skin of the bottom 1 to 2 inches of the asparagus.

2 Prepare a bowl filled with ice water.

3 Add enough water to cover the bottom of a wide sauté pan by about an inch and a half deep. Add a teaspoon of salt to the water. Bring the water to a simmer. Add the asparagus to the water. Return to a simmer and cook uncovered for 2 to 5 minutes, depending on how thick they are. Remove from heat and drain when they are just cooked through, but are still a little firm.

boiled-asparagus-sieved-eggs-1 boiled-asparagus-sieved-eggs-2

4 Place the asparagus in the ice water to shock them and keep them from cooking further. Asparagus will start to turn olive green if they cook too long, so you want to stop the cooking as soon as you take them out of the boiling water.

5 In a medium bowl, whisk together the shallots, mustard, vinegar, salt, black pepper, capers. Whisk in the olive oil.

6 Using a box grater, grate the hard boiled eggs using the coarse holes.

7 Place the asparagus in a serving dish. When you are ready to serve, drizzle with vinaigrette and sprinkle with the sieved eggs.

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Showing 4 of 16 Comments

  • Alicia carver

    I never had a taste of this recipe. But when I prepared it in my kitchen, I wondered, it was too delicious. Thanks for sharing this recipe.

  • Peter

    Happened to have white asparagus that we’d just gotten, so made the gribiche-like vinaigrette with white wine vinegar. Superb, Thanks!

  • Gerlinde

    I’m in Germany visiting my mom and the white asparagus is just coming into season. My girlfriend made a delicious soup for me using the asparagus stock. The green asparagus here looks sad. I love your recipe and will make it when I return home. Your pictures are gorgeous.

  • Maria

    That picture just makes me think spring and I’m ready for that! Capers are just about my daughter’s favorite thing in the world and hard boiled eggs aren’t far behind – what great accompaniments for asparagus!

  • Ashley Denae

    Oh my goodness! Doesn’t this look just phenomenal! I have never tried sieved eggs before but I do know that I’ll have to try this out soon. I mean who doesn’t love asparagus!

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