This recipe can easily be doubled to serve at a dinner party. Although simple, Asparagus with Eggs Mimosa makes an elegant side dish which can be served warm, at room temperature, or chilled. Make it in the spring or early summer when asparagus is in season. For the egg topping, all you need are 1 to 2 hard boiled eggs. See How to Boil the Perfect Egg and make them up to two days ahead, or leave off the eggs altogether, for a simple asparagus and vinaigrette salad. We add rosemary to the vinaigrette in this recipe, but tarragon and dill also work very well.
Easy!
Inexpensive when in season (spring or summer)
Serves:4people
Serving Size:about 8 spears
Asparagus with Eggs Mimosa
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This deceptively simple dish is made up of steamed asparagus with a French vinaigrette and chopped boiled eggs sprinkled on top. It makes a lovely vegetable side or salad for a spring brunch or Easter dinner. Be sure to boil the eggs ahead of time.
Tools:knife and cutting board, small bowl or liquid measuring cup and whisk or fork for dressing, steamer insert and saucepan for asparagus
| Prep Time | |
| 15 minutes |
| Cook Time |
| 5 minutes |
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Ingredients
Vinaigrette:
- 1 tablespoon sherry vinegar
- 1 tablespoon shallot minced
- 1 pinch salt
- 1 pinch red pepper flakes or cayenne pepper
- 1/2 teaspoon Dijon mustard
- 2-3 tablespoons oil preferably extra virgin olive oil
- 1/2 teaspoon rosemary dried leaves, or 1 teaspoon fresh
Asparagus:
- 1 bunch asparagus (about 1 pound or 32 spears)
Servings: people
Units:
Instructions
For vinaigrette:
- There are two ways to mix the dressing. The lazy way is to put everything in a mason jar and shake until blended. Or…
- Place the vinegar, minced shallot, salt and pepper into a small bowl. Let stand 5-10 minutes for the shallot to soften and the flavors to develop. (You can start preparing the asparagus now, if you want to save time.)
- Stir in the mustard. Drizzle the oil slowly into the mixture while you whisk it in, or add 1 tablespoon at a time and whisk well after each addition. This will help emulsify and blend the dressing so it becomes creamy and thick. Add rosemary. Taste and adjust seasoning as desired.
- Chef’s Tip: Vinaigrette can be made up to this point 1 day ahead and kept refrigerated. If refrigerated, let stand at room temperature 30 minutes, then whisk again before using.
For asparagus:
- Trim asparagus by cutting off the bottom, light-colored part of the stem, leaving the top 6 inches or so. (Make the cut on a diagonal for a prettier presentation if desired.) Discard the bottom parts.
- Place trimmed asparagus in a steamer insert or colander placed in a saucepan with about 1/2 inch of water. Cover with a lid and heat over medium high heat. Once the water starts to boil, turn to medium-low and steam until crisp-tender, about 5 minutes. (It will continue to cook as it stands.)
- Chef’s Tip: Take asparagus off heat and out of the steamer when they are just barely tender but still crisp. They will continue to cook a little after you remove them from the heat. You also can rinse in them cold water or dunk them in a bowl of ice water if you want to stop the cooking process. This will cool them off however.
Garnish and serve:
- Transfer asparagus to a platter and spoon vinaigrette over the asparagus spears, or toss the asparagus in half of the dressing first, then spoon the remainder on top.
- Finely chop the hard boiled egg(s) and sprinkle over the asparagus. If desired, garnish with a sprig of fresh rosemary. Serve warm or at room temperature.
Recipe Notes
VARIATIONS:
- Roast the asparagus instead of steaming. To roast, toss the trimmed asparagus in 1/2 tablespoon high-heat oil (like refined olive oil) and sprinkle lightly with salt and pepper. Roast at 425°F for 10 minutes, turning over after 5 minutes. Drizzle half the dressing over the cooked asparagus and toss. Drizzle the remainder of the dressing over the spears right before serving, or serve it on the side.
- Asparagus Salad with Vinaigrette: Leave out the eggs. Chill the asparagus spears, then toss with half or more of the vinaigrette right before serving.
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