Asparagus Mimosa | Asparagus with Shallots, Herbs and Eggs
“Asparagus Mimosa” is a classic French preparation that features steamed asparagus spears bathed in a vinaigrette of herbs, Dijon mustard and hard-cooked 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.