This post contains affiliate links
Asparagus Mimosa is a new recipe for us, combining some of our favourite things! Fresh, local asparagus, capers, hard-boiled eggs…so if you’re looking for something a little different to serve with the first of the Spring asparagus? This is one of those dishes that feels a little elevated but couldn’t be simpler to pull off.
Introducing Asparagus Mimosa: It’s fresh, a little briny, and has just enough richness from the egg to make it feel like almost a complete meal!
This version leans into the grill. A bit of char, crisp capers, and a punchy dressing that comes together in minutes.
Definitely not your average side dish, it’s the kind of side dish that makes everything else on the table better.
Why Asparagus Mimosa Works
You’ve got a few simple things working together here.
Grilled asparagus brings that smoky, slightly bitter edge. The egg adds richness without feeling heavy. Capers cut through everything with a bit of salt and crunch. Then the lemon and mustard pull it all together so it feels balanced.
A Quick History of Asparagus Mimosa
Asparagus mimosa is a classic French preparation, named after the mimosa flower. The grated hard-boiled egg scattered over the asparagus is meant to resemble the small yellow blossoms of the plant.
It’s traditionally served chilled or at room temperature with a light vinaigrette, often as a starter in spring when asparagus is at its peak.
This version leans a little more modern. We’re taking that same idea—fresh asparagus, egg, and a sharp dressing—and bringing it to the grill, adding crisp capers and a bit more depth.
- Prep Time: 10 Minutes
- Cook Time: 10+10 Minutes
- Total Time: 20
- Yield: 4 servings 1x
Ingredients
- 1 bunch asparagus, trimmed
- 2 eggs
- 1/4 cup capers
- 1/4 cup olive oil
- 1 tsp whole grain mustard
- 6–7 sprigs Italian flat leaf parsley, chopped
- Juice of 1/2 lemon
- Kosher salt, as needed
- Extra olive oil, as needed
Instructions
- Start by bringing a small pot of water to a boil. Gently lower in the eggs and cook for 10 minutes until hard-boiled. Drain and run under cold water. Once cool enough to handle, peel and grate using a coarse grater. Set aside. BTW: lowering raw eggs into already boiling water is GAME CHANGING to having them peel like a dream!
- In a small pan, heat the capers with the olive oil over medium heat. Let them sizzle until crisp. Remove from the heat and transfer to a heatproof bowl.
- Once the oil has cooled slightly, stir in the mustard, chopped parsley, and lemon juice. Gently fold in the grated egg. Set this aside while you cook the asparagus.
- Preheat your grill to medium-high, about 400–425°F. Clean and oil the grates
- Trim the woody ends off the asparagus—usually about 1–2 inches from the base. Toss the spears with a bit of olive oil and season with kosher salt.
- Place the asparagus on the grill, perpendicular to the grates or in a grill basket. Cook for about 5 minutes, turning once or twice, until nicely charred and just tender.
- Transfer to a serving platter and spoon the sauce over top. Let it settle into the asparagus and serve right away.
Notes
Chef Tips
Don’t overcook the asparagus. You want it tender but still with a bit of snap.
Grating the egg instead of chopping it gives you a lighter texture that spreads better across the dish.
Let the capers get properly crisp—this adds texture and keeps the dish from feeling flat.
Dress it just before serving so everything stays fresh and bright.
What to Serve It With
This goes with just about anything coming off the grill. Steak, chicken, fish, even alongside something like our pork belly burnt ends!
It also holds its own as part of a spring spread with a few simple sides and good bread.
FAQs About Asparagus Mimosa
Can I make asparagus mimosa ahead of time?
Yes. You can boil and grate the eggs and make the caper dressing a few hours ahead. Grill the asparagus just before serving so it stays bright and has that fresh texture.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Can I serve this cold?
You can, and traditionally it is. That said, grilling and serving it warm gives you better texture and a bit more depth. Both work—it depends on what else is on the table.
Do I have to grill the asparagus?
No. You can roast it at 425°F for about 10–12 minutes or blanch it quickly in salted water. The grill just adds a bit of char that works really well here.
How do I know when asparagus is done?
It should be tender but still have a bit of snap. If it’s limp, it’s gone too far. Think just-cooked, not soft.
What size asparagus should I use?
Medium to thick spears are ideal for grilling. Very thin asparagus cooks too quickly and can overdo it before you get any colour.
What do capers add to the dish?
Salt, acidity, and a bit of crunch once crisped. They balance the richness of the egg and oil.
Substitutions & Variations
No capers?
Use chopped olives or even finely chopped pickles. You still want that salty, sharp bite.
No whole grain mustard?
Dijon works. It’ll be smoother but still gives you that needed tang.
Add-ins for more substance
Shaved parmesan, toasted breadcrumbs, or even a few anchovies melted into the dressing.
No parsley?
Try chives, dill, or tarragon. Keep it fresh and light.
Make it dairy-free / gluten-free
This recipe already is—just double check your mustard and capers.
Turn it into a main
Top with grilled or pan-seared salmon, chicken, or a poached egg and call it dinner.
Don’t want to grate the egg?
Finely chop it instead. Slightly different texture, still works.
