Recipes|Featured Main
Asparagus Mimosa with Fried Capers
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT20M10 Minutes
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Yield:2-4 Servings
Ingredients
- 1 pound asparagus, trimmed and/or peeled
- ⅓ cup olive oil, divided
- 1 ½ tablespoons capers
- 1 teaspoon Dijon or stone-ground mustard
- 1 tablespoon vinegar (champagne, red or white wine)
- 1 tablespoon finely minced shallots
- ¼ teaspoon kosher salt
- Pinch of black pepper
- 1 large hard-boiled egg, peeled
- 453.59g asparagus, trimmed and/or peeled
- 78.86ml olive oil, divided
- 19.17g capers
- 4.26g Dijon or stone-ground mustard
- 12.78g vinegar (champagne, red or white wine)
- 12.78g finely minced shallots
- 1.07g kosher salt
- Pinch of black pepper
- 1 large hard-boiled egg, peeled
This classic French dish is called “mimosa” because the grated hard-cooked egg over the top resembles beautiful yellow mimosa flowers. It’s also not bad with mimosas! Garnished with fried capers, this is a great addition to any brunch.
Preparation
STEP 1
Blanch or steam asparagus until just crisp tender. Cool to room temperature and place on a serving platter.
STEP 2
Place 2 tablespoons olive oil in a small frying pan over medium high heat. Pat capers dry with a paper towel and place in pan. Fry until turning golden brown and crispy. Remove from pan, reserving oil, and place on a paper towel.
STEP 3
In a small bowl whisk together oil from pan, remaining oil, mustard, vinegar, shallots, salt and pepper. Taste and adjust seasoning as desired.
STEP 4
Finely chop whites and yolks of egg separately (or grate egg on large holes of box grater).
STEP 5
Drizzle vinaigrette over asparagus, then egg whites and yolks. Garnish with fried capers. Serve at room temperature.
Options
Additions to this could include anchovy filets, sliced radishes, chopped nuts or chopped flat-leaf parsley. Try doubling the dressing ingredients and serving over a bed of butter lettuce, endive or escarole.