This salad takes the French classic, asparagus mimosa, to the next level. Why grate just a smattering of hard boiled egg over the top when you can create a voluptuous mound? And why not use a few of the yolks to make a creamy, canary yellow vinaigrette flavored with tarragon? All of this over a bed of thinly sliced potato easily makes a meal for two Francophiles — or any asparagus lover for that matter.

Use the thicker stemmed asparagus rather than the pencil asparagus, but be sure to snap off the woody ends where they naturally want to break from the stalk, and then lightly peel the bottom inch or two of each stalk to remove any toughness. This extra effort is minimal compared to the payoff of juicy, tender asparagus stalks.

Asparagus, Egg and Potato Salad with Caper Vinaigrette

Serves 2 as a main or 4 as a side

Ingredients

4 new potatoes (any color)

1 pound thick asparagus, tough ends snapped off and bottom 2 inches lightly peeled

4 hard boiled eggs, peeled

3 tablespoons olive oil

1 teaspoon sherry vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

¼ teaspoon salt

Fresh cracked black pepper

1 tablespoon capers, rinsed and drained

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chives

Directions

Boil the potatoes in salted water for 10 to 15 minutes, until tender when pierced with tip of a knife; then blanch in ice water to stop the cooking.

Next, boil the asparagus in salted water for 2 to 4 minutes until stalks are tender when pierced with the tip of a knife; then blanch in ice water. Drain on paper towels.

Meanwhile, chop the hard boiled eggs, reserving two of the yolks for the dressing.

To make the vinaigrette, use a fork to mash the two yolks against the side of a bowl. Add the olive oil, vinegar, lemon juice, Dijon, salt and pepper and whisk until creamy. Add the capers and half the tarragon and chives and stir to combine.

Slice the boiled potatoes into 1/8” thick discs and arrange in a slightly overlapping layer across a serving plate. Fan the asparagus over the potatoes and then mound the chopped egg on top. Drizzle with the vinaigrette and sprinkle the remaining herbs over the top. Serve immediately.

Registered dietician and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.”  Follow her at @myberkeleybowl and www.lauramclively.com.