Asparagus Mimosa with Hard Boiled Eggs and Capers

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

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


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

Caper vinaigrette:

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


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.

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.

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  • 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!

  • Sandy S

    Thank goodness for asparagus! And, this very nice recipe with capers vinaigrette! BTW, thank you Elise for the various vinaigrette dressings you have shared with us. I used to think, I could just ‘throw one together’, but now I much prefer to choose one of your vinaigrette recipes for a more assured success!

  • Robyn

    I never want to do anything to asparagus other than butter, but this looks worth a try!

  • Rebecca

    Stunningly beautiful! My favorite things all together. A dish from heaven. Thank you!

  • stacey snacks

    This is pretty close to my favorite gribiche sauce, which I will be making w/ my spears when they pop up in my garden! SO DELICIOUS!

  • Bob Y

    Speaking of eggs, asparagus is also fabulous with a poached egg. Just plain delicious.