Asparagus Mimosa

Asparagus Mimosa

1 lb. asparagus

2 hard boiled eggs, finely diced

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 Tblsp. capers, minced

1 Tblsp. finely minced red onion

1 Tblsp. finely minced parsley

1 Tblsp. grated parmesan cheese

salt, pepper to taste


Peel the asparagus, then submerge them in a shallow pan of boiling water. Cook for about four or five minutes, until you can easily pierce a stalk with a fork. Drain the boiling water, then put the asparagus into ice water to stop the cooking (or run a lot of cold water over them).

Dry the asparagus well with paper towels.

Mince the hard boiled eggs finely with a knife, or pass through a sieve using a spoon.

Mix all the ingredients for the dressing together, then toss the asparagus with the dressing. (You may have some leftover dressing.) Arrange the asparagus spears on a serving platter, then scatter the minced hard boiled egg on top. Serve with good Italian bread that's been toasted, smeared with olive oil and kosher salt.