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Asparagus Mimosa with Hard Boiled Eggs and Vinaigrette

Author: Roz

Ingredients

 

  • 1 pound asparagus
  • 2 hard-boiled eggs

FOR THE VINAIGRETTE:

  • 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

Instructions

  • Wash the asparagus.
  • Set oven to 425 F degrees.
  • Place eggs in a large saucepan of water.  On a hot burner, bring water to a boil.
  • Boil eggs for 10 minutes and then drain the hot water.
  • Fill the saucepan with cold water and let the eggs sit in the cold water to cool.
  • 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.
  • When eggs are completely cooled, dice the hard-boiled eggs and set aside.
  • Prepare the vinaigrette by whisking all of the ingredients together.
  • Place the asparagus in the preheated oven and roast for 7 minutes.
  • Arrange the roasted asparagus on a serving platter with the tips facing one direction.
  • Arrange the diced hard-boiled eggs over the center of the asparagus, looking like a mound or a blanket.
  • Garnish with capers and sliced lemons.
  • Serve with vinaigrette on the side.
  • ENJOY!
  • BUON APPETITO!