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Did you know springtime is asparagus season?

While asparagus are great on their own, this is the simple recipe you need to make them shine even brighter. Our caper vinaigrette includes shallots for an additional depth of flavor; and if you haven’t paired asparagus with jammy eggs yet–what are you waiting for? Pro tip: for the perfect jammy egg, grab a few that have been in the fridge for a few days–they’ll be easier to peel.

How to Make It

Difficulty: Easy

Overall Time: 25 min

Prep Time: 25 min

Serves: 4

  • 1 lb (454 g) asparagus, tough ends trimmed and discarded
  • 3 large eggs
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ⅛ tsp kosher salt
  • Freshly ground black pepper, to taste
  • 2 tbsp drained capers
  • 1 tbsp minced shallot
  • Fresh tarragon leaves, to garnish
  1. Boil a large pot of salted water.
  2. Lightly peel the bottom halves of asparagus. Drop spears into boiling water and cook until tender-crisp, about 2 minutes. Remove and immediately plunge into an ice bath to chill completely.
  3. Add eggs to same boiling water and cook for 7 minutes. Remove to same ice bath to chill completely.
  4. Meanwhile, whisk oil with lemon juice, Dijon, and salt in a small bowl. Season with black pepper. Stir in capers and shallots.
  5. Drizzle one-quarter of the dressing over the bottom of a large platter. Drain asparagus very well, then arrange overtop. Drizzle over remaining dressing. Peel, then slice or tear eggs in half. Arrange over asparagus. Garnish with tarragon leaves. Serve immediately.

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