Asparagus Mimosa with Crispy Capers

• servings: 4 servings
• total time: 1 hour

Ingredients

¼ cup extra-virgin olive oil

2 tablespoons capers, rinsed and patted dry

1 pound asparagus

¾ teaspoon table salt, divided, plus salt for blanching asparagus

2 large egg, peeled

2 radish, trimmed and cut into ¼-inch matchsticks

2 tablespoons finely chopped fresh chives, divided

2 tablespoons finely chopped fresh parsley, divided

2 tablespoons white wine vinegar

¾ teaspoon mayonnaise

¾ teaspoon Dijon mustard

⅛ teaspoon pepper

Directions

Note: This recipe works best with thick asparagus spears that are between ½ and ¾ inch near the base. If using thinner spears, reduce the cooking time to 2 minutes. Do not use pencil-thin asparagus. If desired, the asparagus may be cooked and refrigerated up to 24 hours ahead of serving.

Combine oil and capers in 1-cup liquid measuring cup. Microwave until capers are darkened in color and have shrunk, 3 to 4 minutes, stirring halfway through microwaving. Using fork, transfer capers to paper towel (they will continue to crisp as they cool); set aside. Reserve caper oil in measuring cup.

Bring 2 quarts water to rolling boil in Dutch oven over high heat. While water is coming to boil, trim bottom inch of asparagus spears. Peel bottom 3 inches of spears until white flesh is exposed; discard trimmings.

When water is boiling, add asparagus and 1½ teaspoons salt. Cook until crisp-tender, about 3 minutes. While asparagus cooks, combine 4 cups ice cubes and 4 cups cold water in bowl.

Transfer asparagus to ice bath and let sit until chilled, about 5 minutes. Line platter with paper towels. Lift asparagus out of water, shake to remove excess water, and spread in single layer on prepared platter. Cover asparagus with paper towels and press gently to blot dry. Refrigerate, leaving paper towels in place. Empty ice bath and wipe out bowl.

Using large holes of box grater set on cutting board, grate eggs. Toss eggs, still on cutting board, with radishes, 2 teaspoons chives, 2 teaspoons parsley, and ¼ teaspoon salt.

Combine vinegar, mayonnaise, mustard, pepper, and remaining ½ teaspoon salt in now-empty bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Whisking constantly, very slowly drizzle in reserved caper oil. Continue to whisk until vinaigrette is glossy and lightly thickened, with no pools of oil on its surface. Stir in remaining 4 teaspoons chives and remaining 4 teaspoons parsley.

Discard paper towels. Add asparagus to bowl with vinaigrette and toss to coat evenly. Arrange on platter. Pour any remaining vinaigrette around asparagus. Sprinkle asparagus with egg mixture. Top with capers. Toss to combine before serving.

Nutrition

• Calories: 189
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 93 miligrams
• Sodium: 403 miligrams
• Total Carbohydrate: 2 g
• Total Sugars: 2 g
• Protein: 6 g