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.
Substitute:
- 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
Ingredients:
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
Recipe:
- 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.
- Peel the eggs and put them in a mixing bowl with the cornichons, lemon zest, lemon juice, parsley and spring onions.
- Mix well, breaking the eggs into small pieces. Season with a pinch of salt and pepper.
- 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.
- Drain the asparagus and lay it out on a platter, then drizzle the egg sauce over the top.
- Enjoy!
How to store
Store in the fridge for up to 3 days. The mimosa dressing can be made up to 1 day in advance.
Leftovers
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.
