Asparagus Mimosa
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Asparagus Mimosa
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This makes 2 main course-sized servings. You can easily double the recipe to serve more. Capers should be rinsed before using, and squeezed a bit to remove excess water. If you're interested in learning how capers are grown and preserved, check out my post, Capers in Pantelleria.
To hard-boil the eggs, slide the eggs into a small saucepan of gently boiling water. Let the eggs cook for 9 minutes. Drain the water out, add ice to the pan, and some water, to cool them down quickly. I find that shaking them a bit in the water, encouraging them to crack a bit, makes them easier to peel.
You can certainly modify the herbs to your liking. Tarragon, chives, or marjoram would also be nice added to replace some of the parsley. I've been known to add a couple of minced anchovy filets to the dressing as well.
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Ingredients
- 1 to 1 1/4 pounds (450-560g) asparagus about 12 thick spears, spears
- 1 tablespoon red wine vinegar or sherry vinegar
- 1/4 teaspoon kosher salt or sea salt
- 1-2 teaspoons shallot minced
- 1 teaspoon Dijon mustard
- 1/4 cup (60ml) extra-virgin olive oil plus more for finishing the asparagus, if necessary
- 2 tablespoons caper coarsely chopped
- 2 egg hard-cooked
- 1/4 cup flat leaf parsley coarsely chopped
Instructions
- Hold the asparagus at both ends and snap off the tough stem ends. Usually the tough stem will part with the tender part of the asparagus spear in just the right place. Submerge the asparagus tips in water to remove any grit.
- Prepare a wide bowl of ice water and set aside. Steam the asparagus until tender. Usually it takes 5 to 6 minutes for thick spears, although best to check before those times since you don't want overcooked asparagus. The tip of a paring knife inserted into the center of a spear should meet little resistance.
- Remove the spears from the steamer and plunge into the ice water just until cool, then remove and let drain on a kitchen towel.
- In a small bowl, mix together the vinegar, salt and shallots with a fork. Let stand 2-3 minutes, then add the mustard and olive oil. Stir well to combine the ingredients.
- Peel and dice the hard-cooked eggs. Add the capers and about three-quarters of the parsley to the dressing, as well as three-quarters of the diced eggs.
- Place the asparagus on a serving plate and pour the dressing over the spears. Use your hands to coat them with the dressing. Sprinkle the rest of the parsley and eggs over the top. If the asparagus has absorbed a lot of the dressing, drizzle additional olive oil over the top, and serve.
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