Here’s a great twist to an old favorite, with the addition of zippy fresh dill!  It’s deliciously dilly!

ASPARAGUS WITH CAPER-DILL VINAGRETTE

A modern spin on the traditional Mimosa recipe, Asparagus with Caper-Dill Vinaigrette adds a spike of dill to the vinaigrette and sliced, instead of grated eggs.  It’s delicious and different!

By the way, the grated egg served over asparagus in the traditional recipe like this is often referred to as “mimosa” because it resembles bright yellow mimosa flowers.

This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them on a large round platter like a pinwheel for a dramatic presentation.

It also will keep in a tightly sealed container in the refrigerator for up to a week. 

I like to keep it loose and sometimes I’ll serve this recipe in individual portions, especially when I can only find asparagus tips like this particular time.

 

Since the dish is served chilled or at room temperature (you’ve shocked the asparagus so it won’t overcook), it’s a great hostess hack.  If you’re serving this recipe at a dinner party, it’s great either way, as this is a vegetable that can easily be done hours before serving your guests.

You don’t want asparagus season to pass you by before trying this deliciously different Asparagus with Caper-Dill Vinaigrette recipe!

 

HOW TO MAKE PERFECT PAN SAUCES – Have you mastered the “pan sauce” yet?

I served my Asparagus with Caper-Dill Vinaigrette with some fabulous, but plain meats, that were “dressed up” in 4 different pan sauce recipes. 

They’re a great combination of sauces that you should really tuck away in your culinary arsenal.  They elevate any weeknight meal to the next level of yum! 

Here’s the pan sauce recipes I shared in that post:

• White Wine Rosemary Pan Sauce
• Red Wine and Mushroom Pan Sauce
• Black Peppercorn and Red Wine Sauce
• Leek, Vermouth and Tarragon Pan Sauce

 

Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!

HOW TO MAKE PERFECT PAN SAUCES

 

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Asparagus with Caper-Dill Vinaigrette

Yield: 4-6 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

A modern spin on the traditional Asparagus Mimosa, this version adds a spike of dill to the vinaigrette and sliced, instead of grated eggs. It's deliciously dilly and different!

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Ingredients

• 1 lb. fresh asparagus spears, trimmed (peel bottoms if thick)
• Kosher salt
• 1/3 cup shallots, minced
• 1 1/2 tsp. Dijon mustard
• 1 Tbsp. sherry or red wine vinegar
• 1/4 tsp. kosher salt and 1/8 tsp. fresh ground pepper
• 1 Tbsp. capers, drained
• 1 Tbsp. fresh dill, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 hard cooked eggs, thinly sliced

Instructions

1. Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add asparagus, bring back to a simmer and cook until the stalks are crisp-tender. (cooking time will depend of thickness of your stalks)
2. As soon as asparagus is ready, drain and plunge into the bowl of ice water. When completely cool, remove from water and dry on a kitchen towel.
3. VINAIGRETTE: In a medium bowl, whisk together the shallots, mustard, vinegar, capers and dill. Gradually add oil while whisking until all the oil is incorporated. Continue whisking until vinaigrette is completely emulsified.
4. Place the asparagus in a serving dish, spoon vinaigrette over top and arrange egg slices down the center in a domino pattern. Season with salt and pepper if desired.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 209Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 62mgSodium 312mgCarbohydrates 5gFiber 2gSugar 2gProtein 4g

Calorie and fat counts will vary according to portion size.