- 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.
- 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.
- 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.
- 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.
- 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.