Asparagus Mimosa with Fried Capers
Tender crisp asparagus and grated hard-boiled egg, topped with a tangy vinaigrette, fresh herbs, and crispy capers.Â
Asparagus Mimosa with Fried Capers
Crispy Capers:
- 2 tsp olive oil
- 1 tbsp capers, dried on a towel
Vinaigrette:
- 2 tbp olive oil
- 2 tbsp white wine vinegar
- ½ tsp mayonnaise
- ½ tsp Dijon mustard
- Sea salt and freshly cracked black pepper, to taste
- Pinch of sugar, if desired
Other Ingredients:
- 1 lb. of asparagus, woody ends trimmed & discarded
- 1 hard-boiled egg, grated on the large holes of a box grater
- 1 small radish, chopped, optional
- ½ tbsp fresh parsley, chopped
- ½ tbsp fresh chives, snipped
- Sea salt, to taste
How to Make Asparagus Mimosa with Fried Capers:
Make the crispy capers by heating the olive oil in a small skillet over medium-high heat. Once the skillet is hot, add the dried capers and cook, stirring often, for 2-3 minutes. Remove to a paper towel to drain.
Prepare the vinaigrette by combining the olive oil, white wine vinegar, mayonnaise, Dijon mustard, sea salt, freshly cracked black pepper, and sugar to taste in a small glass jar. Seal with a lid and shake until well combined. Set aside to allow the flavors time to mingle.
Blanch the asparagus in a large saucepan of well-salted boiling water for 1-2 minutes, depending on the thickness of the spears, until crisp-tender. Remove from the hot water and immediately plunge the asparagus into an ice bath to stop the cooking process and to retain its bright green color. Set aside on a towel to drain liquid.
Prepare the mimosa by combining the grated egg with the radish, parsley, chives, and sea salt to taste. Toss until evenly mixed.
Finish the dish by tossing the dried asparagus with some of the well-shaken vinaigrette to taste until evenly coated. Place the asparagus on a serving plate.
Sprinkle the egg mixture down the center of the spears. Sprinkle the top with crispy capers.
Serve with remaining vinaigrette on the side. Enjoy.
Ingredients
Crispy Capers:
- 2 tsp olive oil
- 1 tbsp capers dried on a towel
Vinaigrette:
- 2 tbp olive oil
- 2 tbsp white wine vinegar
- ½ tsp mayonnaise
- ½ tsp Dijon mustard
- Sea salt and freshly cracked black pepper to taste
- Pinch of sugar if desired
Other Ingredients:
- 1 lb. of asparagus woody ends trimmed & discarded
- 1 hard-boiled egg grated on the large holes of a box grater
- 1 small radish chopped, optional
- ½ tbsp fresh parsley chopped
- ½ tbsp fresh chives snipped
- Sea salt to taste
Instructions
- Make the crispy capers by heating the olive oil in a small skillet over medium-high heat. Once the skillet is hot, add the dried capers and cook, stirring often, for 2-3 minutes. Remove to a paper towel to drain.
- Prepare the vinaigrette by combining the olive oil, white wine vinegar, mayonnaise, Dijon mustard, sea salt, freshly cracked black pepper, and sugar to taste in a small glass jar. Seal with a lid and shake until well combined. Set aside to allow the flavors time to mingle.
- Blanch the asparagus in a large saucepan of well-salted boiling water for 1-2 minutes, depending on the thickness of the spears, until crisp-tender. Remove from the hot water and immediately plunge the asparagus into an ice bath to stop the cooking process and to retain its bright green color. Set aside on a towel to drain liquid.
- Prepare the egg mixture by combining the grated egg with the radish, parsley, chives, and sea salt to taste. Toss until evenly mixed.
- Finish the dish by tossing the dried asparagus with some of the well-shaken vinaigrette to taste until evenly coated. Place the asparagus on a serving plate.
- Sprinkle the egg mixture down the center of the spears. Sprinkle the top with crispy capers.
- Serve with remaining vinaigrette on the side. Enjoy.
