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Asparagus Mimosa with Hard Boiled Eggs and Vinaigrette

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale


  • 1 pound asparagus
  • 2 hard-boiled eggs


  • 2 Tbsp. champagne or red wine vinegar
  • 1/4 cup extra virgin olive oil or truffle oil (I used half of each)
  • 1 tsp. Dijon mustard
  • 1/2 tsp. honey (add more if you prefer a sweeter taste)
  • 1/4 tsp. freshly-squeezed lemon juice
  • 1 clove garlic, finely mince
  • 2 tsp. green onions or shallots, finely minced
  • 1 Tbsp. capers, rinsed and finely chopped
  • optional: 2 anchovies, finely chopped
  • freshly ground salt and pepper to taste


  1. Wash the asparagus.
  2. Set oven to 425 F degrees.
  3. Place eggs in a large saucepan of water.  On a hot burner, bring water to a boil.
  4. Boil eggs for 10 minutes and then drain the hot water.
  5. Fill the saucepan with cold water and let the eggs sit in the cold water to cool.
  6. Change the water a few times to keep the water cold and about 10 minutes, crack each eggshell and peel under cold running water to make it super easy to peel.
  7. When eggs are completely cooled, dice the hard-boiled eggs and set aside.
  8. Prepare the vinaigrette by whisking all of the ingredients together.
  9. Place the asparagus in the preheated oven and roast for 7 minutes.
  10. Arrange the roasted asparagus on a serving platter with the tips facing one direction.
  11. Arrange the diced hard-boiled eggs over the center of the asparagus, looking like a mound or a blanket.
  12. Garnish with capers and sliced lemons.
  13. Serve with vinaigrette on the side.
  14. ENJOY!

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