Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.
Caper vinaigrette makes enough dressing for a double recipe of asparagus.
- 1 pound asparagus
- 1 hard boiled egg, peeled
- 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.
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.