Deviled Asparagus

My mom’s favorite holiday is Easter. For her, Easter means the arrival of spring, a celebration of new life and growth. Her love for the holiday is why we always hosted Easter brunch at my house growing up. She’d find me the perfect dress, complete with a big bow in the back, and my brother a pair of “stitchy” pants (his word for uncomfortable pressed pants), dress shirt and tie, and we’d go to church. When we got home, we were treated to the most delicious food, prepared by my mom, but also my dad. The table was dressed beautifully and filled with delicious dishes, from glazed ham and roasted potatoes to coconut cake.

When I was younger, I remember being hyperfocused on the Easter egg hunt, caring more about the candy-filled eggs. While we were running around getting dirty, I knew my parents were inside working diligently on the food we would soon be enjoying. It wasn’t until I got older that I began to appreciate the meal more and started to help my parents in the kitchen. I always loved my dad’s famous deviled eggs, and I was tasked with peeling the eggs. He would make them with mayonnaise, shallots and Dijon mustard, and top them with a little sprinkle of smoked paprika to finish, which I found quite fancy. He also made roasted asparagus, which I didn’t love, but was always encouraged to try. I did, but only after topping it with a heavy-handed pour of hollandaise sauce, which I would eventually help make. While I enjoyed being able to create these dishes for everyone, I also liked the time I got to spend with my parents. 

My parents divorced shortly after I got married, which meant no more Easter brunches, at least how I remembered them. Of course that was sad, but it didn’t mean we couldn’t still enjoy the holiday and all that comes with it. It’s why I’ve taken to hosting at my house. And now, instead of serving the familiar preparations, I serve my interpretation of those childhood staples. It’s how I took the dishes my dad used to make and spun them to invent one of my favorite dishes: deviled asparagus. 

Deviled asparagus is essentially all that’s good about my dad’s deviled eggs combined with his roasted asparagus. In place of hollandaise sauce, which I love, but know is high in saturated fat, I make a simple dressing using many of the same ingredients found in my dad’s deviled eggs, including Dijon mustard, lemon juice and shallots. I also add plain Greek yogurt and a bit of lemon zest for added flavor. I hard-boil six eggs, often choosing to do this step one day in advance so they have enough time to cool before peeling. 

When it’s time to prepare the dish, I start with quick-pickling some thinly sliced shallot in some champagne vinegar to add a pop of brightness and acidity to the dish. Then, I toss the asparagus with some olive oil, salt and pepper and roast it until it’s just tender. While the asparagus is roasting, I work on the eggs, first peeling them and then slicing and grating. The roasted asparagus gets transferred to a serving plate and I nestle in the sliced egg. I top it off with the sauce, grated egg and pickled shallots. The final touch? A quick sprinkle of smoked paprika as a nod to my dad’s original dish. 

The result is an easy, yet stunning, side dish that’s perfect for Easter. While I love this dish at the holidays, it’s also one that I make throughout spring when asparagus is at its best. Now that you know all about one of my favorite dishes, it’s time for you to re-create it! Grab some family members or friends to help, too, because cooking is more fun when others join, just like when I used to help my parents in the kitchen.