Asparagus Mimosa with Fried Capers
Servings 4
Equipment
- Small skillet
- Small glass jar
- Large saucepan
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.