Asparagus Salad with Eggs Mimosa

asparagus salad with egg mimosa

Asparagus Salad with Eggs Mimosa
Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hardboiled eggs).

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Yield: 6 servings

Ingredients:
2 eggs
2 pounds asparagus
Zest and juice of 1 lemon
2 tablespoons minced shallot
1 tablespoon white wine vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste

Preparation:

  1. Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.
  2. Hardboil your eggs — place the eggs in a small saucepan covered with about an inch of cold water, bring to a boil, boil for a minute, turn off the heat, cover and let sit for 12 minutes. Transfer the eggs to ice water until cool enough to handle.
  3. Meanwhile, trim the tough ends off the bottom of the asparagus spears. With a vegetable peeler, peel the bottom half of the stalks to remove the tough outer skin.
  4. Blanch the asparagus in salted water just until tender (about 3-5 minutes). Drain and shock in ice water to stop the cooking. Roll the asparagus on a sheet pan lined with a towel to dry.
  5. Peel the hardboiled eggs and separate the whites from the yolks. Mince each finely.
  6. Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.
  7. Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!