By the way, the grated egg served over asparagus like this is often referred to as “mimosa” because it resembles bright yellow mimosa flowers. This recipe serves four, but you could easily double, triple, or quadruple the recipe. With more asparagus you could arrange them in a circle on a large platter for a dramatic presentation.
1 tablespoon shallots, minced 1 teaspoon Dijon mustard 1 tablespoon red wine vinegar 1/4 teaspoon salt Pinch freshly ground black pepper 1 tablespoon capers, chopped 1/2 cup extra virgin olive oil
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.
