Asparagus Mimosa


  • 1 bunch asparagus, tough ends snapped off
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • salt and pepper
  • 2 hard-boiled eggs

Optional: handful of chopped herbs (parsley, tarragon or chervil would be nice), a few capers, minced, or ½ shallot, minced.


Mimosa is a French preparation, which really just means putting hard-boiled eggs on top of something. This is a great, simple side dish for spring and summer. You could prepare this dish a day ahead, keep in the fridge, and just bring to room temperature before serving.

  1. Prepare the asparagus: bring a pot of salted water to boil. Cook asparagus until tender but still green, 4-8 minutes, depending on the thickness. (If you like, you can also steam asparagus in a steaming basket.) Drain and submerge in ice water to stop cooking. Once cool, remove and pat dry.
  2. Make the vinaigrette: in a small bowl, whisk together oil, lemon juice, mustard, and salt and pepper, to taste. If you like, add any of the optional ingredients to your vinaigrette.
  3. Peel your hard boiled eggs, and press them through a mesh sieve, to get tiny, minced pieces of egg. You can also just mince the egg with a knife.
  4. In a bowl, toss the asparagus in the vinaigrette. Lay out on a platter, and sprinkle over the hard boiled eggs. Finish with an extra sprinkle of salt and lemon juice, if you like.


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