Photo of Grilled Asparagus with Mimosa Dressing by WW

Grilled Asparagus with Mimosa Dressing

3
3
3
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Easy
This is a delightful dish to serve as a salad or a side dish — asparagus always seems to declare that spring has sprung.

Ingredients

Egg(s)

1 large

Fresh lemon juice

3 tbsp(s)

Olive oil

¼ cup(s), lemon-flavor recommended

Anchovy paste

2 tsp(s)

Lemon zest

1 tbsp(s)

Sea salt

½ tsp(s), fine variety

Black pepper

½ tsp(s), freshly ground

Crushed red pepper flakes

¼ tsp(s)

Fresh parsley

1 cup(s), chopped

Basil

¼ cup(s), cut into ribbons

Uncooked scallion(s)

3 medium, white and green parts, sliced

Uncooked shallot(s)

1 tbsp(s), finely diced

Capers

1 tbsp(s), drained

Uncooked asparagus

2½ pound(s), woody ends snapped off and discarded

Olive oil cooking spray

4 spray(s)

Table salt

1 pinch, or to taste

Black pepper

1 pinch, or to taste

Instructions

  1. To make the dressing: Place the egg in a small saucepan and add water to cover. Bring to a rolling boil over high heat, cover, then turn off the heat and leave for 10 minutes. Drain, run under cold water to cool, and peel. Separate the yolk and white. Press the white and then the yolk through a mesh strainer (if you don’t have one, crumble the yolk and chop the white) and set aside.
  2. In a medium bowl, whisk together the anchovy paste, lemon zest and juice, salt, pepper, red pepper flakes, and oil. Add the egg, parsley, basil, scallions, shallot, and capers and stir to combine.
  3. To make the asparagus: Bring a gas or wood-fired grill to a medium-high heat, or heat a grill pan over medium-high heat. Coat the asparagus lightly with cooking spray and season with salt and pepper. Place the asparagus on the grill or pan and cook for 10 minutes, turning with tongs occasionally, until the asparagus starts to soften and just begins to char at the ends. Using tongs, transfer to a cooling rack. Divide among plates and serve with the dressing poured over the spears.
  4. Serving size: 1/6th of asparagus

Notes

This recipe was originally published in FOOD, HEALTH, AND HAPPINESS by Oprah Winfrey.