Photo of Grilled asparagus with mimosa dressing by WW

Grilled asparagus with mimosa dressing

Total Time
25 min
15 min
10 min
This is a delightful dish to serve at Easter as a salad or a side dish — asparagus always seems to declare that spring has sprung. Anchovy paste is the secret ingredient in this zesty salad dressing. A small amount packs on a big, savory flavor. Anchovy paste comes in a tubelike container and can be found near the tomato paste in the grocery store. You can also make your own by smashing canned anchovies together with salt and olive oil. These asparagus make an excellent vegetable for a brunch, pairing nicely with dishes such as eggs Benedict or omelets.



1 large egg(s)

Anchovy paste

2 tsp

Lemon zest

1 Tbsp

Fresh lemon juice

3 Tbsp

Sea salt

½ tsp, fine variety

Black pepper

½ tsp, freshly ground

Crushed red pepper flakes

¼ tsp

Extra virgin olive oil

¼ cup(s), lemon-flavor recommended

Fresh parsley

1 cup(s), leaves, chopped


¼ cup(s), cut into ribbons


3 medium, white and green parts, sliced


1 Tbsp, chopped, finely diced


1 Tbsp, drained


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

Olive oil cooking spray

4 spray(s)

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


  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


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