Steamed asparagus dressed in a tangy vinaigrette and topped with hard-boiled eggs is a simple dish that celebrates one of spring’s first vegetables. It’s easy to make and perfect as a simple lunch or holiday side dish!
When fresh asparagus is in season, I try to prepare it in as many ways as possible: roasted, grilled, blanched, and sautéed versions will all grace my table.
One of my favorite ways to prepare it is simply to steam it. This method is a gentle and foolproof way to cook perfect spears every time, and it could not be easier. The task only requires a saucepan and a steamer basket.
You can serve the steamed spears solo, drizzled with a little olive oil, but for this recipe, I created a lighter take on the classic dish, asparagus mimosa, and include eggs. There is nothing better than warm asparagus, tossed with a flavorful shallot vinaigrette and served with diced, hard-boiled eggs. Asparagus and eggs are a match made in heaven, plus why not add a little protein to your side dishes?
Table of Contents
Ingredients for Steamed Asparagus
The list of ingredients for this dish is very short: tender asparagus, fresh eggs, chives or another fresh herb, and a handful of staples is all you need:
- Asparagus: If possible, choose the slightly thicker spears and not the pencil-thin variety, which can be chewy and fibrous. You can use green, purple, or white asparagus for this recipe.
- Eggs add a touch of richness to finish this dish. You’ll need 2 large eggs for this recipe. Once boiled, cooled, and peeled, you can dice or grate the eggs using the larger holes of a cheese grater.
- Extra virgin olive oil is the base of a tangy dressing for the asparagus. I like to use my best finishing extra virgin Greek olive oil for this flavorful vinaigrette.
- Sherry vinegar is a Spanish vinegar that contributes a nutty, complex, and slightly sweet flavor for a bright dressing that goes so well with the asparagus. You can substitute red wine vinegar and, if the dressing is too sharp, add a drop of honey.
- Shallot mellows in the vinaigrette and adds a nice depth of flavor to the dish. Instead of a shallot, you can also use some finely minced red onion.
- Dijon mustard is a great, peppery addition to any vinaigrette. I use only 1/2 teaspoon, but if you like the flavor, you can add a little more.
- Sea salt and freshly ground black pepper enhance the flavors of the dressing and tie the dish together.
- Chives add a pop of fresh, spring onion flavor. Fresh tarragon would also pair well with the asparagus.
How to Make Steamed Asparagus
Starting with hard-boiled eggs means that this simple vegetable side takes only moments to assemble. Here’s the whole process:
- Steam the asparagus: Fill a saucepan with about an inch of water and bring to a boil over medium-high heat. Place 1 1/4 pounds asparagus, tough ends trimmed, in a steamer basket and set it inside the saucepan. The water should not touch the asparagus. Cover with a lid and steam over medium-low heat for about 5 minutes, or until the asparagus is tender but still a little crisp. The cooking time will depend on the width of the asparagus and your personal preference. Thick spears might need a minute longer.
- Meanwhile, make the vinaigrette: To a mason jar or mixing bowl, add 1/4 cup extra virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon minced shallot, 1/2 to 1 teaspoon Dijon mustard, and salt and pepper to taste. Shake or mix well until combined. Taste and adjust the seasoning.
- Finish and serve: Gently toss the still-warm asparagus with the vinaigrette and place on a serving platter. Top with 2 grated or chopped hard-boiled eggs and garnish with minced chives. You can drizzle additional extra virgin olive oil over the top just before serving.
How to Buy and Store Asparagus
Even though one can find asparagus almost year-round at the supermarket, nothing compares to the fresh asparagus of spring and early summer. This is a vegetable worth waiting for to enjoy when it is in season where you live. Here’s what to look for and how to store it.
- What to look for: When shopping for asparagus, make sure the long stems are firm and the tips are tightly closed. The stalks should be firm to the touch, with their tips closed, and have a deep, bright green color.
- Thick or thin? Choosing asparagus comes down to personal taste. Some people prefer pencil-thin asparagus, but I like slightly thicker spears, which tend to be less chewy.
- Peel or not? I recommend peeling the bottom half of thicker spears of asparagus to get rid of the tougher outer skin, but it’s not a requirement.
- To store: Asparagus is at its best when used within a day or two of purchase. Longer storage often results in limp spears and loss of fresh flavor. To extend the freshness of asparagus for a couple more days, trim an inch off the base of the stems, place them in a glass jar with a little water, cover them loosely with a storage bag, and refrigerate. This will extend their life for 4 to 5 more days.
How to Cook Perfect Hard Boiled Eggs
Starting with already-cooked eggs makes this recipe quick and easy to prepare. These are the two methods I use to make hard-cooked eggs. Make more than the 2 you need for this recipe and you’ll be prepped to make a batch of Healthy Deviled Eggs, Greek Meatloaf with Eggs, or a classic Niçoise Salad.
- Boiling Method: Bring a saucepan of water to a boil. Gently add eggs into the boiling water and allow them to cook for 9 minutes. Then remove them from the saucepan and immediately place them in an ice bath to cool. This method keeps a ring from developing around the yolk.
- Steaming Method: This is my favorite way for perfectly boiled eggs, which peel easily. Add an inch of water to a medium saucepan and add a steamer basket. The water should not touch the basket. Bring the water to a boil. Add the eggs. Cover the pan with a lid, reduce the heat to medium-low, and steam the eggs for 12 to 13 minutes. Transfer them to an ice bath to cool. This is a foolproof way that works every time. Once you try it, you will never hard-boil eggs any other way!
What to Serve With Steamed Asparagus
You can serve the steamed spring asparagus as an appetizer or as a side dish for your Easter table, or any time it’s still in season. Pair it with Braised Lamb Shanks or Roasted Rack of Lamb as a main, add a lovely dessert like Lemon Ricotta Cake to round out that celebration of sunshine and spring.
Delicious steamed asparagus would also be great as part of a brunch buffet for your next spring gathering. For weeknight meals, simply pair the steamed asparagus with your favorite grilled chicken or steak, and some lemony rice or potatoes.
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Steamed Asparagus with Eggs
Ingredients
- 1 1/4 pound asparagus, tough ends trimmed
- 1/4 cup extra virgin olive oil, plus more for serving
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 2 hard boiled eggs, peeled and finely chopped or grated
- Minced fresh chives
Instructions
- Steam the asparagus. Fill a saucepan with about an inch of water and bring to a boil over medium-high heat. Place the asparagus in a steamer basket and set inside the saucepan. The water should not touch the asparagus. Cover with a lid and steam over medium-low heat for about 5 minutes, or until the asparagus are tender and bright green but still a little crisp (the cooking time depends on the size of the asparagus and your personal preference). If they are army green you've cooked them too long.
- Meanwhile, make the vinaigrette. To a mason jar or large mixing bowl, add the olive oil, sherry vinegar, shallot, Dijon, and salt and pepper to taste. Shake or mix well. Taste and adjust the seasoning.
- Finish and serve. Gently toss the still-warm asparagus with the vinaigrette and place on a serving platter. Top with the eggs (spread along the center of the dish) and garnish with the minced chives. You can drizzle some additional extra virgin olive oil over the top just before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- How to Store Steamed Asparagus: Cover and refrigerate any leftover steamed asparagus for up to 3 days. Serve leftovers at room temperature, or, even cold. If you are able to store the asparagus separately from the egg topping, you can gently reheat the asparagus in a skillet over low heat and then top with the diced eggs.
Nutrition
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