Asparagus Salad with Eggs 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:
- Bring to a boil a pot of salted water large enough to fit your asparagus. Prepare a bowl of ice water.
- 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.
- 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.
- 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.
- Peel the hardboiled eggs and separate the whites from the yolks. Mince each finely.
- Whisk together the lemon zest, juice, shallot, white wine vinegar, and extra virgin olive oil. Season to taste with salt and pepper.
- Gently toss together the asparagus and dressing until evenly coated. Arrange the asparagus on a platter, sprinkle eggs mimosa on top and enjoy!