Asparagus Mimosa

This delicious recipe showcase tender asparagus topped with mimosa sauce made from boiled eggs, lemon and fresh herbs. It can be served on a big platter and the egg mixture can be made in advance – perfect if you're cooking for friends.


  • No cornichons? Use capers or gherkins. 
  • No parsley? Swap for basil. 
  • No spring onions? Use chives. 
  • No lemon? Use red wine vinegar instead.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 2


250 g Asparagus

4 Eggs

6 cornichons (chopped )

1 Lemon (zested and juiced)

2 tbsp Parsley (chopped )

2 tbsp Spring onions (sliced )

5 tbsp extra virgin olive oil

Salt & pepper


  1. Bring a small saucepan of water to the boil over a medium heat. Cook the eggs for 6 minutes, then drain and cool under cold running water.
  2. Peel the eggs and put them in a mixing bowl with the cornichons, lemon zest, lemon juice, parsley and spring onions.
  3. Mix well, breaking the eggs into small pieces. Season with a pinch of salt and pepper.
  4. Snap the woody ends off the asparagus (gently bend the spears – it'll easily break where the woody part is). Bring a separate pan of water to the boil over a medium heat and blanch the asparagus for 3-4 minutes, until just tender, but still with some bite. Top tip: keep these woody ends of your asparagus to make soup or stock.
  5. Drain the asparagus and lay it out on a platter, then drizzle the egg sauce over the top.
  6. Enjoy!
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How to store

Store in the fridge for up to 3 days. The mimosa dressing can be made up to 1 day in advance.


Make savoury breakfast asparagus toast. Chop the asparagus into smaller pieces and mix with the mimosa sauce, then serve on warm toast with a sprinkle of chilli flakes.

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