Asparagus Mimosa is a classic French dish that is simple, yet utterly delicious. Named after the Mimosa flower that it evokes, it's a simple dish of steamed asparagus with grated egg and vinaigrette.
The asparagus is plunged into cold water after it's been gently steamed or blanched, to retain it's beautiful colour. Hard boiled eggs are traditionally sieved and scattered over the asparagus, although grating is easier!
I like to serve mine with a caper vinaigrette but any vinaigrette works well. It's the perfect lunch with some crusty bread on the side to mop up those lovely flavours.
5-7 asparagus stems per per person
1 egg per person
For the dressing
6 tablespoons of olive oil or rapeseed oil
2 tablespoons of white wine vinegar
2 teaspoons of Dijon mustard
Nonpareilles capers (baby capers)
Seasoning
- Cut or snap the woody white ends from the asparagus.
- Place the eggs in a pan of cold water and bring to the boil. Cook for a further 6 minutes.
- Remove the eggs from the pan and place into a bowl of cold water.
- Steam the asparagus for 5-6 minutes until just tender (cooking times will vary depending on the thickness of the spears). Remove from the pan and place into a large bowl of cold water to retain the colour.
- Mix together the dressing ingredients.
- Peel and grate the eggs.
- Drain the asparagus.
- Arrange the ingredients on the plate as per the main image.
