Asparagus Mimosa

Makes 4 servings

2 eggs, hardboiled and cooled completely

1 bunch of medium asparagus, trimmed

1 tablespoon olive oil

Kosher salt

Black pepper

2 teaspoon small capers, drained

Flaky sea salt or pink Himalayan salt for finishing

Preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with the olive oil and season with kosher salt and black pepper to taste. Roast the asparagus for 15-20 minutes or until tender.


While the asparagus is roasting, peel the eggs and grate on a coarse cheese grater. 


Divide the asparagus among serving plates. Top each plate with some of the grated egg, staying close to the center of the stalks. Season the grated egg lightly with flaky sea salt or pink Himalayan salt. Top the eggs with the capers and serve.