Asparagus Mimosa with Hard Boiled Eggs and Capers

Asparagus Mimosa! Asparagus spears, boiled until crisp tender, served with grated boiled eggs and a caper vinaigrette.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated November 28, 2022
Elise Bauer
Asparagus Eggs Caper Vinaigrette
Elise Bauer

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 a grated hard boiled egg.

By the way, the grated egg served over asparagus like this is often referred to as "mimosa" because it resembles bright yellow mimosa flowers.

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.

Asparagus Mimosa with Hard Boiled Eggs and Capers

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings

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

Ingredients

  • 1 pound asparagus

  • Salt

  • 1 hard-boiled egg, peeled

Caper vinaigrette:

  • 1 tablespoon shallots, minced

  • 1 teaspoon Dijon mustard

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon salt

  • Pinch freshly ground black pepper

  • 1 tablespoon capers, chopped

  • 1/2 cup extra virgin olive oil

Method

  1. Prep the asparagus

    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. Simmer the asparagus

    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.

    Elise Bauer
    Elise Bauer
  4. Shock the asparagus in ice water

    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. Make the vinaigrette

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

  6. Grate the egg

    Using a box grater, grate the hard boiled egg.

  7. Drizzle asparagus with vinaigrette, sprinkle with eggs

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

Nutrition Facts (per serving)
168 Calories
15g Fat
5g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 168
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 12%
Cholesterol 47mg 16%
Sodium 394mg 17%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 9%
Total Sugars 2g
Protein 4g
Vitamin C 9mg 45%
Calcium 36mg 3%
Iron 1mg 8%
Potassium 283mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.