Asparagus Mimosa

I love the combination of asparagus and eggs. We eat asparagus year-round, but I definitely serve it more often in the spring. Tender spring asparagus is hard to beat. 🙂 I planned a meal around this side dish because I REALLY wanted to make (& eat!) it. This recipe was adapted from Martha Stewart Living. The dish is named for the pretty yellow-and-white flower, mimicked by the fluffy hard-boiled egg sprinkled over the top of the dish. The presentation was beautiful and it was so delicious I could have eaten all of it myself! 🙂

• 1 tablespoon white-wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 large hard-cooked egg
• 2 to 2 1/2 pounds steamed asparagus

1. Hard-boil the egg: Cover the egg with cold water in a small saucepan. Bring water to a boil, remove from heat and cover. Let sit for 12 minutes. Drain and refill pot with cold water to cease the cooking process. After the egg has cooled, remove the shell.
2. Steam asparagus for 10 minutes, or to desired tenderness.
3. Make the vinaigrette: Whisk together vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in olive oil.
4. Spoon vinaigrette over asparagus.
5. Push egg through a fine sieve over the dressed asparagus. Serve warm or at room temperature.

Mimosa image from blog.apieceapart.com

One Year Ago:

• Asparagus Gruyere Tart
• Asparagus, Leek, and Gruyere Quiche

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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