This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too
1 lb. asparagus, trimmed
2 hard boiled egg "yolks"
1 tsp. Dijon mustard
1 medium lemon, zested and juiced
1 Tbsp. white wine vinegar
1/2 tsp. paprika
salt and pepper to taste
1/4 cup olive oil
1 Tbsp. capers
Bring a medium pot to boil, add the asparagus and boil until just tender, about 2 to 3 minutes. Drain and set aside.
Meanwhile, place the egg yolks in a small bowl and mash them with a fork until there are no clumps. Add the mustard, lemon juice, vinegar, paprika, salt and pepper, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing.
Place the asparagus on serving plate(s) and sprinkle the lemon zest and capers over the asparagus. Drizzle with the dressing and serve.
Wash and peel the asparagus. Cut spears diagonally in 1 1/2 inch lengths. Cook asparagus pieces in boiling water for 1 minute. Drain and rinse under cold water. Combine soy sauce, sugar, vinegar, salt, and oil in large bowl. Add asparagus and toss. Chill well before serving.
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