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
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
- Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
- Transfer the eggs to cold water and let cool enough to hold.
- Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
- Run the asparagus under cold water to stop the cooking process and set aside.
- Remove the shell from the egg and force the egg through a sieve with medium sized holes.
- Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
- Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.
this dish looks simple yet delicious!
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.
Looks really good… love your cooking! When I want these fluffy eggs, I use a potato masher similar to this one: http://alturl.com/nybe
Works really well!
Oh Asparagus, yum!!
Simple but yet so striking!!
You had me at mimosa…and asparagus…and egg…and…YUM! This looks great. Can't wait to try!
with these eggs it looks absolutely awesome!
A wonderful combination. Perfect!
Cheers,
Rosa
at first I thought you meant mimosa, like the drink, and I was very confused! This looks quite good!
Joanne: Apparently it is called mimosa as it looks like a mimosa flower.
What a cool idea with the eggs! I'm trying to think of other things you could out exploded eggs on!
http://www.recipefordelicious.blogspot.com/
That is beautiful looking. Asparagus is such a favored veggie and I'm glad I know why. YUM.
mimosa on anything is good… my mother grates egg onto chopped chicken liver… which is quite a traditional thing to do… delicious blog!
I love your creativity in this recipe. The idea of asparagus topped with lemon and eggs is fabulous.
You have posted some wonderful asparagus recipes and this one does not disappoint. I love the colors in this dish.
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!!
Simple, elegant and well delicious ♥
Beautiful. The colors are so appropriate too for the FIFA fever gripping everyone. I see Brazil's colors in your "Asparagus Mimosa".
Simple. Love it. I think this is something my Gram used to do. She loved to make asparagus dishes.
This looks and sounds delish, Kevin. Eggs and asparagus go so well together.
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!
Ever since I saw Julia Child make this on The French Chef, a hundred million years ago, I've been in love with eggs pressed through a sieve. Beautiful presentation, Kevin.
This is a simple dish! I like the combination of the ingredients. This can be a healthy breakfast!
I love asparagus and this looks SO good.