Crisp-tender spears, topped with grated boiled eggs and a caper vinaigrette.
It’s asparagus season!
This recipe serves four, but you could easily double, triple, or quadruple the recipe.
Elise Bauer
With more asparagus, you could arrange them in a circle on a large platter for a dramatic presentation.
Add a teaspoon of salt to the water.
Bring the water to a simmer.
Elise Bauer
Add the asparagus to the water.
Return to a simmer and cook uncovered for 2 to 5 minutes, depending on how thick they are.
Remove from heat and drain when they are just cooked through, but are still a little firm.
Elise Bauer
Place the asparagus in the ice water to shock them and keep them from cooking further.
Whisk in the olive oil.
Using a box grater, grate the hard boiled egg.
Place the asparagus in a serving dish.
When you are ready to serve, drizzle with vinaigrette and sprinkle with the sieved eggs.
