It’s quite possible that asparagus is my all-time favorite vegetable. It’s always encouraging to see it show up in abundance at the market this time of year – confirming that it is indeed spring. (And one of these days the asparagus that I planted in a corner at the back of my yard a few years ago may actually start to produce more than four toothpick-like spears!)
In France, “mimosa” refers to dishes that are served with hard-cooked eggs. “Asparagus Mimosa” is a classic that features steamed asparagus spears bathed in a vinaigrette of herbs, Dijon mustard and hard-cooked eggs.
And while tradition calls for the vinaigrette to be poured in a uniform line down the center of asparagus that has been arranged in a precise row, here I’ve tossed the asparagus in the dressing and topped it with the garnish. The tender asparagus deserves to be coated in this divine dressing that is just waiting for a piece of crusty French bread to get every last bit.
Trimming Asparagus
The easiest way to trim asparagus is to simply snap off the woody ends at the place where they naturally break. Hold the asparagus spear between both index fingers and thumbs and bend the asparagus. The woody end should snap off at the breaking point; discard the woody piece.
Another method uses a vegetable peeler. Peel off the woody part of the bottom third of the asparagus spear.
Or, you can simply use a knife to cut off the woody end!
Ingredients
- medium-thick asparagus spears
- extra-virgin olive oil
- red wine vinegar
- Dijon mustard
- kosher salt
- shallot
- capers
- flat leaf parsley
- fresh chives
- fresh tarragon
- anchovy filets (optional0
- hard-boiled eggs
See recipe card for quantities.
Jump to RecipeInstructions
Bring 2 quarts lightly salted water to boil in Dutch oven over high heat. Snap off the tough stem ends of the asparagus spears. (If desired, using a vegetable peeler, peel off the bottom 2 inches of spears until white flesh is exposed.)
Prepare a bowl of ice water and reserve. Add the asparagus to the Dutch oven and steam until crisp-tender, about 5 minutes, making certain not to overcook.
Using tongs, remove the spears and plunge into the ice water until cooled.
Transfer to a kitchen towel or paper towel to drain.
In a small bowl or measuring cup, whisk together the olive oil, vinegar, Dijon mustard and salt until emulsified
Whisk in shallots, capers, 2 tablespoons parsley, 1 tablespoon chives, tarragon and anchovies (if desired).
Fold in ⅔’s of the diced eggs.
Arrange the asparagus on a serving platter and pour the dressing over the asparagus spears, turning to coat. Sprinkle with reserved parsley, chives and eggs and serve.
Hint: While I prefer thicker asparagus, thin can also be used, but reduce cooking time to 2-3 minutes and check it regularly or you may end up with overcooked limp asparagus. Properly cooked asparagus should be firm, tender to the bite and bright green.
Substitutions
- Red Wine Vinegar - Substitute sherry vinegar or champagne vinegar
- Tarragon - Sometimes fresh tarragon can be difficult to find; substitute more easily accessible fresh basil
- Chives - In a pinch, use finely diced scallions instead -- the white and light green parts
- Herb Mix -- To streamline ingredients, leave out the chives and tarragon and increase the amount of parsley to 5 tablespoons, reserving one tablespoon for garnish.
Variations
- Serving - For a more traditional "asparagus mimosa", don't roll the asparagus with the dressing, rather arrange the asparagus in a row on a platter and pour the dressing down the middle of the asparagus and top with reserved garnish.
- Asparagus - Instead of asparagus, consider using green beans or haricots verts (thin green beans)
- Tuna - flake a 6.7 oz. jar of drained oil packed tuna over the top of the asparagus
- Salad - Cut the asparagus spears in quarters. Add dressing and let rest for 15 minutes. Then toss with a green salad of butter lettuce or arugula. Top with shaved parmesan cheese and top with poached salmon, seared tuna or cooked shrimp.
Equipment
- Dutch oven or stock pot
- large bowl
- ice
- serving platter
Storage
This is optimal served shortly after preparing at room temperature.
Asparagus, dressing and garnishes can be prepared up to two days in advance, stored in airtight containers in the refrigerator, brought to room temperature and assembled prior to serving.
Refrigerate prepared asparagus mimosa in an airtight container for up to 4 days; allow to come to room temperature before serving.
🍽️ Recipe
Asparagus Mimosa | Asparagus with Shallots, Herbs and Eggs
Equipment
- Dutch over or stock pot
- large bowl
- ice
- serving platter
Ingredients
- 1-½ to 2 pounds medium-thick asparagus spears
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine or sherry vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher or sea salt
- 1 tablespoon minced shallot
- 2 tablespoons coarsely chopped capers
- 3 tablespoons chopped flat leaf parsley divided
- 2 tablespoons finely chopped fresh chives divided
- 1 tablespoon chopped fresh tarragon
- 2 anchovy filets minced (optional)
- 2-3 large hard-cooked eggs peeled, diced fine and divided
Instructions
- Bring 2 quarts lightly salted water to boil in Dutch oven over high heat. Snap off the tough stem ends of the asparagus spears. (If desired, using a vegetable peeler, peel off the bottom 2 inches of spears until white flesh is exposed.)
- Prepare a bowl of ice water and reserve. Add the asparagus to the Dutch oven and steam until crisp-tender, about 5 minutes, making certain not to overcook.
- Using tongs, remove the spears and plunge into the ice water until cooled. Transfer to a kitchen towel or paper towel to drain.
- In a small bowl or measuring cup, whisk together the olive oil, vinegar, Dijon mustard and salt until emulsified. Whisk in shallots, capers, 2 tablespoons parsley, 1 tablespoon chives, tarragon and anchovies (if desired). Fold in ⅔’s of the diced eggs.
- Arrange the asparagus on a serving platter and pour the dressing over the asparagus spears, turning to coat. Sprinkle with reserved parsley, chives and eggs and serve.
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