The perfect spring recipe showcasing tender asparagus topped with mimosa sauce made from boiled eggs, lemon and fresh herbs. This can be served on a big platter for a gathering, and the egg mixture can be made in advance.
- No cornichons? Use capers or gherkins instead.
- No parsley? Try with tarragon or basil instead.
- No spring onions? Use chives instead.
- No lemon? Use sherry vinegar or red wine vinegar instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
250 g Asparagus
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
- Bring a small saucepan of water to the boil over a medium heat. Cook the eggs for 6 minutes. Drain and cool under cold running water.
- Peel the eggs and place them into a mixing bowl, along with the cornichons, lemon zest, lemon juice, parsley and spring onions.
- Mix well, breaking the eggs into small pieces. Season with a pinch of both salt and pepper.
- Trim or snap the woody ends off the asparagus base. The point to trim or snap can be found by carefully bending the spears - it will easily break. Do not discard the ends but instead freeze and use in stock or soup recipes. 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.
- Drain and arrange the warm asparagus on a platter. Dress with the egg mimosa sauce.
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. Serve on warm toasted bread with a sprinkle of chilli flakes.