- 1 to 2 pounds asparagus spears
- 1 tablespoon red wine or sherry vinegar
- 1/4 teaspoon kosher or sea salt
- 1-2 teaspoons minced shallots
- 1 teaspoon Dijon mustard
- 1/4 cup (60ml) extra-virgin olive oil, plus more for finishing the asparagus, if necessary
- 2 tablespoons coarsely chopped capers
- 2 hard-cooked eggs
- 1/4 cup coarsely chopped flat leaf parsley
- Trim asparagus and rinse.
- To make the asparagus, line a sheet pan with foil, lay asparagus across pan, drizzle with olive oil and roast 350 degrees until tender or desired doneness.
- While the asparagus cooks, cut the egg whites into very small dice and crumble the egg yolks with your fingers.
- In a small bowl, mix together the vinegar, salt and shallots with a fork. Let stand 2-3 minutes, then add the mustard and olive oil. Stir well to combine the ingredients.
- Add the capers and about three-quarters of the parsley to the dressing, as well as three-quarters of the diced eggs.
- Place the asparagus on a serving plate and pour the dressing over the spears. Use your hands to coat them with the dressing. Sprinkle the rest of the parsley and eggs over the top. If the asparagus has absorbed a lot of the dressing, drizzle additional olive oil over the top, and serve.
This retro side dish is a favorite way to serve asparagus. Perfect for brunch, a light lunch, or as a side for dinner, this combo is a classic for good reason.
You can certainly modify the herbs to your liking. Tarragon, chives, or marjoram would also be nice added to replace some of the parsley. A bit of crumbled bacon on top is also delicious.