Asparagus Mimosa
This is the perfect spring dish: fresh, locally grown asparagus topped with eggs, capers, bacon and a delightful dressing.
All the flavors play well together, and you can try it with our Meyer lemon fused olive oil, to mix things up!
Asparagus Mimosa
This delicious, French-inspired asparagus recipe is a fantastic side dish to serve for brunch or a dinner, especially in the spring, when local asparagus is in full swing. We added some bacon to add a little more flavor, but it’s just as good without the bacon. Inspired by Olive & Mango. Serves 4.
Ingredients
Ingredients:
- 1 lb fresh asparagus ends trimmed
- 1 tsp + 1/3 cup Sigona’s Fresh Press extra virgin olive oil , divided, such as Mission or Arbequina (Mix it up! Try Sigona’s Meyer lemon fused olive oil)
- 4 strips bacon
- 2 Tbsp capers drained
- 1 tsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1/2 tsp honey
- 1 Tbsp minced shallot
- About 1/4 tsp salt to taste
- Black pepper a couple cranks of the grinder
- 2 hard-boiled eggs
Instructions
- Prepare an ice bath and set aside. Bring about 3 inches of water to a boil in a shallow pot of skillet. Add the asparagus and par boil for about 2 ½ to 4 minutes, depending on thickness. Immediately move spears to an ice bath and allow to cool. Once chilled, remove from the ice bath, pat dry and set aside.
- Dice the bacon and add to a skillet with 1 tsp olive oil. Cook, stirring frequently, until just about browned and crispy. Turn off the heat and add the capers. Stir and allow to cook in the residual pan heat for about 30 seconds. Remove the bacon and capers to a paper towel-lined plate. Set aside.
- Together in a small bowl, whisk together the remaining olive oil, Dijon, lemon juice, minced shallot, salt and pepper. Whisk until emulsified.
- Peel the hard-boiled eggs. Using the medium holes on a box grader, grate the eggs. If no grater is available, chop and dice the eggs. Set aside.
- Arrange the asparagus on a platter. Top with the eggs then sprinkle on the bacon-caper mixture. Drizzle the dish with the dressing and serve.
Tried this recipe?Let us know how it was!
