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Asparagus Mimosa

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Asparagus Mimosa

I certainly have been enjoying the fresh local asparagus so far this season and in particular I have been using the asparagus and egg combination a lot. Although it is now late in the season, the local asparagus is still readily available at the farmers market which is fortuitous as I recently came across another nice sounding asparagus and egg dish called asparagus mimosa. Asparagus mimosa is a simple dish where the asparagus is served in a lemon and mustard vinaigrette and topped with a hard boiled egg that has been forced through a sieve. This asparagus and egg dish is quite easy to make and just bursting with freshness from the sweet and juicy asparagus to the bright lemon juice in the dressing to the fresh chopped herbs. I particularly liked the texture of the sieved eggs in this dish, though it was not very easy to clean the egg out of the sieve after so I think I will try using a fine grater next time. What a wonderful way to enjoy some asparagus!

Asparagus Mimosa

Asparagus Mimosa

Prep Time:10 minutes Cook Time:15 minutes Total Time:25 minutes Servings: 2
ingredients
  • 2 eggs
  • 1 pound asparagus
  • 1 lemon (juice)
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • salt and pepper to taste
  • 1 handful parsley or chives (chopped)
directions
  1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
  2. Transfer the eggs to cold water and let cool enough to hold.
  3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
  4. Run the asparagus under cold water to stop the cooking process and set aside.
  5. Remove the shell from the egg and force the egg through a sieve with medium sized holes.
  6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
  7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.
Similar Recipes:
Asparagus with a Poached Egg in Hollandaise Sauce
Asparagus with a Poached Egg in an Avgolemono Sauce
Roasted Asparagus with Poached Egg
Grilled Asparagus and Tomatoes in a Kalamata Olive and Feta Vinaigrette
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Reader Interactions

Comments

  2. Ciao Chow Linda says

    June 16, 2010 at 1:16 am

    I just made something similar to this – Call it asparagus mimosa or what have you, but it's a favorite Italian recipe and always delicious with fresh asparagus in season.

    Reply

  13. Anonymous says

    June 16, 2010 at 2:22 pm

    mimosa on anything is good… my mother grates egg onto chopped chicken liver… which is quite a traditional thing to do… delicious blog!

    Reply

  16. Anonymous says

    June 16, 2010 at 4:34 pm

    Kevin, I recently had this at a pot luck and was mad I didn't get the recipe it was so fresh.

    Thanks for posting!!

    Reply

  21. Stef says

    June 17, 2010 at 12:13 am

    I made that for a party I catered once and everyone loved it! I have everything ready in the fridge-looks like some lunch for tomorrow!

    Reply

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