Asparagus Mimosa

How to make Asparagus Mimosa.

Ingredients: Serves 4

  • 1½ pounds asparagus
  • 2 hard boiled eggs
  • 2 tablespoons minced shallots
  • 2 tablespoons lemon juice
  • 1 tablespoon champagne vinegar
  • ¼ teaspoon Freshly ground black pepper plus more to taste
  • 1 teaspoon dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons minced chives, Italian parsley, tarragon or chervil
  • Zest from one lemon
  • salt


  1. Fill a large bowl with ice water and set aside.
  2. Bring a large covered pot of water to a boil over high heat.
  3. While the water is heating up, cut the bottom 2 inches off the asparagus.
  4. When the water is boiling, add a large pinch of salt and stir to dissolve.
  5. Carefully drop the trimmed asparagus spears in the boiling water and cook for about 2 to 6 minutes (depending on the thickness) or until bright green and tender-crisp.
  6. Use a pair of tongs to transfer the asparagus to the bowl of ice water to stop the cooking process.
  7. Carefully dry the asparagus with paper towels or a clean kitchen towel.
  8. Arrange the dried spears on a serving platter.
  9. Mix the shallots, lemon zest, lemon juice, champagne vinegar, ¾ teaspoon salt, and ¼ teaspoon black pepper into a small bowl or liquid measuring cup.
  10. Add the mustard and slowly whisk in the extra virgin olive oil.
  11. Taste and adjust the seasoning as needed.
  12. Pour the dressing over the asparagus, tossing to coat thoroughly.
  13. Cut the hard cooked eggs in half and separate the cooked yolks from the whites.
  14. Push the whites through a fine mesh sieve with a the back of a metal spoon on top of the dressed asparagus.
  15. Next, push the yolks through the fine mesh sieve.
  16. Make sure you scrape the outside of the sieve to get all of the egg.
  17. Crack on additional black pepper and sprinkle the top with the chives or your favorite chopped fresh herbs.
  18. Serve and enjoy!
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