Asparagus Mimosa
‘Mimosa’ is the term applied to dishes garnished with hard-boiled egg pushed through a sieve. This version is a bit more rustic. You can treat leeks in the same way (steam them until they are completely tender; how long that takes depends on the thickness of the leeks).
Ingredients
SERVES 6
- 2 tbsp lemon juice or to taste
- smidgen of Dijon mustard
- salt and pepper
- 8 tbsp extra virgin olive oil or to taste, plus more to serve
- 1½ tbsp very finely chopped flat-leaf parsley leaves
- 1½ tbsp capers rinsed and chopped
- 4 eggs
- 700 g 1lb 9oz asparagus
Instructions
- Make the dressing by mixing the lemon juice, mustard and salt and pepper in a cup and whisking in the extra virgin oil.
- Stir in the parsley and capers and taste.
- You may want more lemon or oil.
- Put the eggs into boiling water and cook for seven minutes, then briefly run cold water over them.
- Trim the base off each asparagus stalk and finely peel off any the skin that looks tough.
- Boil or steam the asparagus until just tender (four to six minutes).
- When the eggs are cool enough to handle but still warm, quickly remove the shells and chop the yolks and whites together.
- As soon as the asparagus is cooked, drain it and divide between six plates.
- Season with salt and pepper and spoon the dressing on top, then put the chopped egg across the middle of the asparagus.
- Drizzle with some more extra virgin oil and serve.