Asparagus Mimosa Is the Prettiest Spring Side

To make the classic French salad, you steam or boil bunches of the verdant spears, cool them, and then bathe them in an herb-heavy vinaigrette.

The asparagus is arranged meticulously on a platter and then showered with the titular mimosa which, at its most basic, is simply chopped hard-boiled eggs (the word “mimosa” refers to the bright yellow yolks, which recall the hue of mimosa flowers).

Vivid and fresh, asparagus mimosa makes an elegant first course but also works admirably as a side dish to a larger meal. 

I boiled the spears for a mere 3 minutes before plunging them into an ice bath to arrest the cooking. When I plucked them from the ice bath, crisp-tender and jade green, I took the time to dry them thoroughly to ensure that the dressing would cling to them.

I wanted a dressing that was thick enough not only to cling to the asparagus but also to hold the mimosa and herbs in place so that they didn’t simply slip to the bottom of the platter.

To achieve that, I borrowed a trick from the test kitchen’s favorite failproof vinaigrette: A small amount of emulsifying mayonnaise whisked into my olive oil and vinegar mixture lent it creamy body.

Chives and parsley added freshness, and Dijon mustard both supported the emulsion and complemented the dish’s classic French profile.

To make the mimosa topping, I grated two hard-boiled eggs on the large holes of a box grater, which quickly broke them down into attractive shreds.

A strictly traditional mimosa would leave it at that, but I couldn’t help adding just a bit more color and dimension to this celebration of spring: Radishes, cut into delicate matchsticks, contributed juicy crunch and even more color, and a sprinkling of crisped capers introduced pops of salinity.