Ahhhhhh, Spring! It is on its way…despite the snowy conditions you might see outside. One of the loveliest harbingers of warmer temps are the bright green shoots of asparagus that pop up from their perennial roots. And when those first spears show up in the stores…eat ’em to your heart’s content! Asparagus is quite versatile & benefits from all kinds of cooking methods like sautéing, roasting, steaming, boiling & even grilling. Add some salt & pepper & you have a basic delish side dish. But, if you’re looking for a more substantial dish, try Asparagus Mimosa with Crispy Capers. This classic French salad makes for an elegant main course thanks to the addition of oeufs mimosa – eggs that have been prepared to resemble the frilly yellow flowers of the mimosa shrub. Enjoy!
Makes 4 servings
Ingredients
- 1/4 c olive oil
- 2 T capers, rinsed & patted dry
- 1 lb asparagus (best if spears are 1/2-3/4″ thick near base)
- 3/4 t salt, divided
- 2 lg eggs, hard-boiled & peeled (see NOTE)
- 2 lg radishes, trimmed & cut into 1/4″ matchsticks
- 2 T chives, finely chopped & divided
- 2 T parsley, finely chopped & divided
- 2 T white wine vinegar
- 3/4 t mayonnaise
- 3/4 t Dijon mustard
- 1/8 t pepper
Combine oil & capers in microwave-safe bowl. Microwave until capers are darkened in color & have shrunk, 3-4 min, stirring halfway through. Using fork, transfer capers to paper towel; set aside. Reserve caper oil.
In lg pot bring 2 qts water to rolling boil. While water is coming to boil, trim bottom 1″ of asparagus spears. Peel bottom 3″ of spears until white flesh is exposed; discard trimmings.
When water is boiling, add asparagus & 1-1/2 t salt. Cook until crisp-tender, about 03 min. While asparagus cooks, combine 4 c ice cubes & 4 c cold water in bowl.
Transfer asparagus to ice bath & let sit until chilled, about 05 min. Line platter with paper towels. Lift asparagus out of water, shake to remove excess water & spread in single layer on prepared platter. Cover asparagus with paper towels & press gently to blot dry. Refrigerate, leaving paper towels in place. Empty ice bath & wipe out bowl.
Using large holes of box grater, grate eggs. Toss eggs with radishes, 2 t chives, 2 t parsley & 1/4 t salt.
Combine vinegar, mayo, mustard, pepper & remaining 1/2 t salt in now-empty bowl. Whisk until no lumps of mayo remain. Whisking constantly, very slowly drizzle in reserved caper oil. Continue to whisk until vinaigrette is glossy & lightly thickened, with no pools of oil on surface. Stir in remaining 4 t chives & 4 t parsley.
Discard paper towels. Add asparagus to bowl with vinaigrette & toss to coat. Arrange on platter. Pour any remaining vinaigrette around asparagus. Sprinkle asparagus with egg mixture. Top with capers. Toss to combine & serve. Enjoy!