It's asparagus season and guess what...Sunday May 16 is Mimosa Day! What do the two have in common? It's because when you add the grated egg over the top of the asparagus salad, it is often referred to as "mimosa" as it resembles bright yellow mimosa flowers. This salad is a wonderful way to serve seasonal asparagus with a tangy caper vinaigrette. If asparagus stalks are thick (and in my opinion better eating), then peel before using. Break the stalk at its natural break then peel up to the head with a vegetable peeler. I use green asparagus as it stands up best to the strongly flavoured dressing. This recipe easily serves four, but you could double or triple the recipe for a larger crowd.
- 1 lb asparagus
- kosher/sea salt
- 1 hard-boiled egg, peeled
- 1 tbsp minced shallots
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- Freshly ground black pepper
- 1 tbsp chopped capers
- 1/2 cup extra virgin Olive oil
- Break off the tough woody ends of the asparagus. If the asparagus are thick, use a vegetable peeler to peel off the skin of the bottom 1 to 2 inches of the asparagus.
- Bring a large skillet of salted water to a boil. Add asparagus and cook for 2 minutes, or until crisp tender. Remove from skillet with tongs and immediately plunge into a bowl of ice water. Once cold, remove from cold water and pat dry. Reserve.
- Vinaigrette: In a medium bowl, whisk together the shallots, mustard, vinegar, salt, black pepper, capers. Whisk in the olive oil, whisking until emulsified. Chop or grate the egg on a box grater; set aside.
- To serve, place asparagus on serving plate. Drizzle with vinaigrette and top with grated egg.
Makes 4 servings