Asparagus Mimosa

Name: Asparagus Mimosa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 1¼ pounds asparagus spears, fresh; 1 tablespoon red wine vinegar or sherry vinegar; ¼ teaspoon kosher or sea salt; 1½ teaspoons shallots, minced; 1 teaspoon Dijon mustard; ¼ cup extra-virgin olive oil; 2 tablespoons capers, coarsely chopped; 2 eggs, hard-cooked; ¼ cup flat-leaf parsley, coarsely chopped

Recipe GLPR03fd45c69d1a8c

French

Side Dish

25 min

231 cal

Servings: 2

Stovetop

SNAP eligible

Steamed fresh asparagus spears topped with a bright vinaigrette made with shallots, Dijon mustard, and capers, then finished with a garnish of hard-cooked eggs and fresh parsley. This elegant Nordic-inspired dish is simple yet sophisticated, perfect as a vegetarian main course or side dish.

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Ingredients

1¼ pounds asparagus spears, fresh

1 tablespoon red wine vinegar or sherry vinegar

¼ teaspoon kosher or sea salt

1½ teaspoons shallots, minced

1 teaspoon Dijon mustard

¼ cup extra-virgin olive oil

2 tablespoons capers, coarsely chopped

2 eggs, hard-cooked

¼ cup flat-leaf parsley, coarsely chopped

Directions

Grip each asparagus spear firmly at both ends and bend gently until it snaps naturally at the point where the tender top separates from the woody stem. Rinse the tender spear tips thoroughly under cool running water, rubbing gently to remove any trapped grit or sand between the tips.
Prepare a large bowl filled with ice and cold water, then set it nearby. Fill a steamer pot with water according to the manufacturer's instructions and bring to a boil. Arrange the asparagus spears flat in the steamer basket and steam for 5 to 6 minutes. Check doneness by piercing the center of a spear with the tip of a paring knife—it should slide through with minimal resistance.
Carefully transfer the steamed asparagus to the ice bath and let sit just until cooled through, about 1 to 2 minutes. Remove the spears and place them on a clean kitchen towel to drain completely.
In a small bowl, combine the vinegar, salt, and minced shallots. Stir with a fork and let the mixture rest for 2 to 3 minutes to allow the shallots to soften and flavor the vinegar. Whisk in the Dijon mustard, then slowly whisk in the olive oil until the dressing is emulsified and well combined.
Peel the hard-cooked eggs and dice them finely. Fold three-quarters of the diced eggs into the dressing along with three-quarters of the chopped capers and three-quarters of the chopped parsley.
Arrange the cooled asparagus spears on a serving plate or platter. Pour the dressing evenly over the spears and use your hands to gently coat them, ensuring the vinaigrette reaches all the spears. Scatter the remaining diced eggs, capers, and parsley over the top. If the asparagus has absorbed much of the dressing, drizzle a small amount of additional olive oil over the dish. Serve immediately at room temperature.

Comments

Grocery List Plus Editorial Staff4

Asparagus Mimosa hits the availability and cost sweet spot: asparagus, eggs, shallots, capers, and parsley are standard at every Charlotte chain, and all are inexpensive staples. At roughly $8–10 total for two servings, it's a solid weeknight side or light lunch. The stated 25 minutes is honest—boiling asparagus and eggs, whisking a vinaigrette, and mincing parsley and hard-boiled egg yolk is genuinely achievable in that window with no tricks. The main limitation is reheating: the asparagus softens further and the yolk crumble loses its appeal cold, making this a same-night dish only. It's also delicate and restaurant-plated rather than a grab-it-family-meal, which narrows its household fit if you need something robust.