It’s official, spring has sprung and the markets are exploding with asparagus. You can’t walk two feet without getting assaulted by these vibrant green spears.
I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance and let it sit at room temp. Plus the presentation of the dish with the mimosa of hardboiled eggs is dramatic.
Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hardboiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the mimosa flower. Spring blooms for a spring meal!
Pro tip: To prep your asparagus, peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.
The beauty of this dish is in its simplicity too. The asparagus gets a quick blanch before getting tossed in a bright citrus dressing, and topped with the mimosa. Scale it up or down as you need to. Easy enough for a weeknight, pretty enough for company. Add a slice of EVOO-crisped bread and some creamy burrata, and that could be fully satisfying meal in itself. What I love most about this dish though is that it really lets the fresh sweetness of the asparagus shine.
Perfect for showcasing sweet spring asparagus, this salad is topped with a beautiful garnish of eggs mimosa (fancy French for chopped up hardboiled eggs).
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!
This post was published on KQED’s Bay Area Bites on April 8, 2013.