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!
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:
Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!
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Calorie and fat counts will vary according to portion size.