Roasted asparagus, tossed with chopped hard boiled eggs and a tangy mimosa vinaigrette made with garlic and Dijon mustard make the perfect side dish for Easter or any spring meal.
Spring is asparagus season. The asparagus patch that I helped my dad to plant is just beginning to produce the tasty spears, and they are starting to show up in farmer's markets in my area.
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 Asparagus Mimosa Salad with Dijon Vinaigrette Dressing
- Prepare the 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
Asparagus Mimosa Salad with Dijon Vinaigrette Dressing
Ingredients
- 1 pounds asparagus woody ends trimmed off
- 2 large eggs hard boiled
- 2 tablespoon lemon juice squeezed fresh
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic pressed
- ¼ teaspoon salt
Instructions
- Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
- Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
- Mix asparagus with couscous if desired; top with egg. Drizzle with vinaigrette; serve immediately.
Chrissy says
This sounds good. I've actually been in the mood for asparagus lately. I can't wait until the farmer's markets around me to start opening. I could go every day!
Chrissy says
This sounds good. I've actually been in the mood for asparagus lately. I can't wait until the farmer's markets around me to start opening. I could go every day!
Robyns Online World says
This sounds fabulous - we will have to try it!
Robyns Online World's last blog post..The Mixer - Online Cooking Club
Robyn's Online World says
This sounds fabulous - we will have to try it!
Robyns Online World's last blog post..The Mixer - Online Cooking Club
Karen says
I love asparagus just about any way you can cook it. This salad looks very good.
Karen's last blog post..To My Waitress
Karen says
I love asparagus just about any way you can cook it. This salad looks very good.
Karen's last blog post..To My Waitress
Steph @ Problem Solvin Mom says
Yum!! Our asparagus patch is just beginning to show the first little sprouts peeking out, can't wait for our first batch!
Steph @ Problem Solvin Mom's last blog post..This toddler has style!
Steph @ Problem Solvin Mom says
Yum!! Our asparagus patch is just beginning to show the first little sprouts peeking out, can't wait for our first batch!
Steph @ Problem Solvin Mom's last blog post..This toddler has style!