TasteFood: A different kind of mimosa — psst, asparagus is involved

Are you seeking inspiration for a festive springtime platter to serve for brunch? Look no further than this very green salad, layered with fresh, clean and simple ingredients that sing spring. Asparagus, eggs and quinoa are layered over a bed of baby greens, drizzled with a briny citrus and caper vinaigrette. Elegant, light and healthy, this is an all-day salad; it’s not only good for brunch, but for lunch and dinner as well.

In this recipe, hard-cooked eggs are quartered as well as grated. Eggs mimosa is a French culinary term for grated or sieved hard-cooked eggs. It’s aptly named for the brilliant yellow mimosa flowers that bloom in spring and share the same sunny color as the crumbled egg yolks. Typically, the crumbled eggs are showered over toasts and salads or used as an ingredient in deviled eggs.

It’s also notable that the word “mimosa” applies to the popular orange juice and champagne morning cocktail (no relation to eggs). So, I’ll just let that fun fact rest here for your brunch menu inspiration.

Asparagus, Egg and Quinoa Salad With Caper Vinaigrette

Serves 4 to 6

INGREDIENTS

Salad:

1¼ cups red quinoa

Extra-virgin olive oil

Kosher salt

1/2 teaspoon finely grated lemon zest, plus more for garnish

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh mint, plus more for garnish

2 tablespoons chopped fresh dill, plus more for garnish

1 to 2 tablespoons chopped fresh chives

1 pound thin asparagus, woody ends trimmed

3 to 4 ounces baby arugula or mixed spring greens

3 hard-boiled eggs

Vinaigrette:

1½ tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon drained capers, rinsed and coarsely chopped

1 teaspoon Dijon mustard

1/4 teaspoon kosher salt

Pinch of freshly ground black pepper

1/3 cup plus 1 tablespoon extra-virgin olive oil

DIRECTIONS

Rinse the quinoa under cold water. Place in a large saucepan and cover with 1½ inches of water. Bring to a boil and simmer until the quinoa grains release their white tail (germ), 12 to 15 minutes.

Drain the quinoa in a fine mesh sieve, then transfer to a bowl. Stir in 1 tablespoon oil, 1/2 teaspoon salt, the lemon zest, cumin and black pepper. Taste for seasoning and add more salt if desired. Cool to room temperature, then stir in the mint, dill and chives.

Heat the oven broiler. Arrange the asparagus in one layer on a rimmed baking tray. Lightly drizzle with olive oil and season with salt, turning the asparagus to coat. Broil on the top rack until the asparagus are bright green in color and crisp tender, 2 to 3 minutes, shaking the pan once or twice. Remove and cool.