Ingredients
Serves 8
2 bunches of asparagus (20-24 spears)
2 eggs
½ cup olive oil
2 tbsp red wine or sherry vinegar
2 tsp mustard
¼ tsp salt
3 tbsp roughly chopped capers
4 tsp chopped finely shallots
½ a bunch of parsley chopped finely (about 15 branches)
Preparation
1- Start by hard boiling your eggs. There are many ways to do this. The way I do it is to gently lower your eggs into boiling water and allow them to boil for 3 minutes. I then cut the heat and let them sit for 15 minutes. Do whatever works for you.
2- Prepare your asparagus by holding the end and the middle, bending the spear until it breaks at its natural breaking point. Then straighten off the end by cutting the tiniest bit with a sharp knife. I recommend peeling the asparagus’s skin but I consider this as optional. I don’t find it to be essential unless the skin if tough and have done both ways but it does take your spears to the next level. Up to you. It will add on about 10 minutes of prep time.
3- Fill a large soup pot about half way of water and bring to a boil. Salt generously as you would pasta. Your asparagus will not be in long so this is the time to infuse them with some salt for flavor. Before adding your asparagus to the boiling water, prepare an ice bath to stop to cooking process once done (see photo below.)
4- Once your water is prepared, slowly lower your asparagus into the boiling water. Allow them to cook for about 5 minutes give or take. Test them with a sharp knife, you want a touch of resistance. Transfer them to their ice bath and allow them to cool. Then transfer them to a clean towel to pat them dry. If you are making these ahead of time, store them in a tupperware in the fridge. If you are assembling them now, you can slice them down the middle lengthwise and put them aside.
4- Prepare your vinaigrette by measuring out your red wine vinegar, olive oil, mustard and salt. Whisk this together and add in your finely chopped shallots, chopped capers and finely chopped parsley. Add them into the vinaigrette, mix it up, taste and adjust.
5- Once you have your vinaigrette where you want it, chop up your egg. I like to do a rough chop and aim for smaller pieces. Mix the chopped egg into your vinaigrette.
6- Assemble. Start by doing a layer or asparagus in your serving platter and then add some vinaigrette, about a tablespoon or so. I like to spread it around so that the asparagus are well covered. Keep layering your spears and adding vinaigrette until it’s all assembled and you are ready to serve. Enjoy!
Step 1
Gather all ingredients. Asparagus, eggs, olive oil, red wine vinegar, mustard, salt, capers, shallots and parsley, eggs.
The natural break of the asparagus seems so wasteful but the lower end of the stem is woody, tough and unpleasant to eat.
Trim the bottom of the asparagus leaving a clean cut.
If you peel your asparagus spears you can start just under the head.
Prepare your ice bath, peeled asparagus, and a slotted spoon to lower the asparagus and fish them out.
I use about 2 tbsp big grey sea salt in my soup pot of boiling water that I have filled only half way up to just cover my asparagus.
When you first add in your asparagus the temperature of the water will go down and it will take a minute or two to come back to a boil.
Transfer the asparagus to your ice bath once they are cooked to your liking. This will halt the cooking process so they won't overcook and become soggy and limp!
Whether you are using them now or storing them in the fridge for a later time, pat them dry with a clean towel.
When placing in a tupperware do your best to keep them flat. You can alternate directions.
Finely chopping up your shallots.
Any leftover shallots, I toss them into my "garbage" freezer bag for broth at a later time.
Roughly chop up your capers in order to disperse the flavor more
First add in your olive oil, vinegar, mustard and salt. Mix that up and then add in the shallots.
I like to finely chop up the parsley
For my eggs I start by slicing them.
Then I chop it up best I can. I like a rustic chop.
Add them into your vinaigrette. You may need to add in some olive oil. In this case it definitely needs olive oil in order for it to spread on the asparagus.
I slice my asparagus lengthwise for visual purposes plus doubling your batch is an added bonus!
Layer a first round of asparagus and vinaigrette. You most likely will have to spread the vinaigrette around.
Repeat the layering process until everything is in the serving plate and you're ready to go!
These are best assembled last minute but this is not always realistic. Don't be afraid to assemble before guests arrive and then turn your asparagus mindfully to recoat them with the vinaigrette.
My friend made David Lebovitz’s Asparagus Mimosa for Easter lunch one year and the whole table loved them. It took me a few years to make them myself because they seemed complicated but I finally adopted David’s recipe through her and honestly, there is not any easier starter that is so delicious, exciting and spring feeling.
I have just barely adjusted the recipe to suit my palate and I encourage you to do so as well. I like to separate out the steps to lighten my load. By doing this, the recipe has become super manageable and thus one of my favorite ways to eat and serve asparagus. I am using white asparagus but I’ll also use green sometimes. I cook the asparagus and the eggs a day or two before and that leaves making the vinaigrette and assembling the dish the day of.
Of course, making the recipe from start to finish is pretty easy too and eating them slightly “warm” is delicious although typically this is a cold dish.
I’ve seen other recipes using other kinds of herbs, chives, dill and even mint. I like to stick to the classic parsley. Go with what sounds good to you.
I like to slice my asparagus in half lengthwise for two reasons. I find them super gorgeous + it doubles the amount of asparagus!
You do you. Even more importantly, do this recipe. Enjoy!
