Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal.
Our asparagus is starting to emerge from the ground! This is a very exciting time of year because asparagus is my most favorite vegetable, and fresh from the ground asparagus tastes better than any I’ve ever eaten.
Asparagus is labor-intensive to get started, but once it’s established, it is low maintenance and prolific. If you have a nice, sunny spot in your yard (and you adore asparagus like I do), you should look into growing it. The trick is to buy crowns (like big, thick roots) that are several years old, and you never cut spears that are thinner than a pencil. You can keep cutting it as long as the spears are nice and fat, and you will get a crop for a couple of weeks every spring.
As with most foods, fresh asparagus from your own garden is worlds different from what you buy in the store from half a world away, and when you roast it, the spears are sweet and juicy and amazing.
I love to roast asparagus and use it all different ways, but one of the best is in this gorgeous salad.
If I’m cooking for just Joe and myself, I mix the salad all together on a serving plate. If we’re cooking for others (as we will be for Easter dinner), I serve the dressing on the side.
Also, this dressing gets very tart if you leave it for longer than a couple of hours. By the second day, it’s almost inedible. Make it and use it fresh and don’t save leftovers.
How to Make Egg and Asparagus Salad with Mimosa Vinaigrette Dressing
- Prepare the Mimosa vinaigrette dressing. Combine the lemon juice, white wine vinegar, olive oil, Dijon mustard, sugar, pressed garlic, salt, and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
- Roast the asparagus. Preheat oven to 400º. I cut my asparagus spears into 2-inch pieces at this point, but you can also leave the spears whole if you prefer. Spread the asparagus pieces in a shallow baking pan. Drizzle with olive oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
- Assemble the salad. Move cooled asparagus to a serving platter. Top with egg. Drizzle with vinaigrette; serve immediately.
Here are some other asparagus recipe you might like:
- Seared Scallops with Asparagus
- Chicken Asparagus Alfredo
- Parmesan Crusted Chicken Breasts with Fresh Asparagus
- Garlic Roasted Asparagus with Parmesan Cheese
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