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All About Asparagus
Recipe
45 min

Asparagus Mimosa

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Asparagus Mimosa
Author: Rebeccah Marsters

Recipe By Rebeccah Marsters

Published on September 4, 2024

This pairing of two spring classics has a long and elevated history. But we found a few tricks to make it even better.

Time

45 min

Yield

Serves 6 to 8

Why This Recipe Works

This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard-cooked egg. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Mashing one of the hard-cooked yolks into our dressing made it thick enough to fully coat the spears, and shredding the eggs on the small holes of a box grater produced the perfect fluffy texture. Find our preferred technique for cooking eggs here.

Ingredients

2 pounds thin asparagus, trimmed
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon honey
2 large hard-cooked eggs
2 tablespoons extra-virgin olive oil
1 tablespoon capers, rinsed and chopped

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.)
    Recipe Tip
    Use asparagus spears that are between 1/4 and 1/2 inch in diameter.
  2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat.
  3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.

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Asparagus Mimosa

Recipe By Rebeccah Marsters

Published on September 4, 2024

Time

45 min

Yield

Serves 6 to 8

Asparagus Mimosa

Ingredients

2 pounds thin asparagus, trimmedSalt and pepper2 tablespoons red wine vinegar1 tablespoon minced shallot1 tablespoon minced fresh tarragon2 teaspoons Dijon mustard1 teaspoon honey2 large hard-cooked eggs2 tablespoons extra-virgin olive oil1 tablespoon capers, rinsed and chopped

Instructions

  1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.)
    Recipe Tip
    Use asparagus spears that are between 1/4 and 1/2 inch in diameter.
  2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat.
  3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.
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