📝 About This Recipe
A French bistro classic, this elegant salad celebrates the arrival of spring with tender, vibrant green asparagus topped with a 'mimosa' of sieved hard-boiled eggs. The name derives from the resemblance of the golden egg yolks to the yellow mimosa flower, providing a creamy contrast to the crisp-tender stalks. Finished with a bright, mustard-forward vinaigrette and fresh herbs, it is a sophisticated yet simple dish that epitomizes seasonal French country cooking.
🥗 Ingredients
The Asparagus
- 2 pounds Fresh Asparagus (medium-thick spears, woody ends trimmed)
- 1 tablespoon Kosher Salt (for the blanching water)
The Mimosa Garnish
- 3 pieces Large Eggs (hard-boiled and peeled)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (such as Maldon)
Champagne Vinaigrette
- 2 tablespoons Champagne Vinegar (or white wine vinegar)
- 1 teaspoon Dijon Mustard (smooth, high-quality)
- 1 small Shallot (very finely minced)
- 1/3 cup Extra Virgin Olive Oil (fruity and mild)
- 1/2 teaspoon Honey (to balance the acidity)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by hard-boiling your eggs: Place eggs in a small saucepan, cover with cold water by an inch, bring to a boil, then cover and remove from heat for 10 minutes. Drain and immediately plunge into an ice bath.
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2
Prepare the asparagus by snapping off the woody bottom ends. For a professional touch, use a vegetable peeler to lightly shave the bottom 2 inches of each spear.
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3
Bring a large pot of salted water to a rolling boil. Prepare a large bowl with ice and cold water nearby for shocking the vegetables.
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4
Blanch the asparagus in the boiling water for 3-5 minutes, depending on thickness, until bright green and just tender when pierced with a knife.
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5
Immediately transfer the asparagus to the ice bath using tongs to stop the cooking process and lock in the vibrant color.
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6
Once cold, remove the asparagus from the ice water and pat them thoroughly dry with a clean kitchen towel. Excess water will dilute your vinaigrette.
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7
In a small bowl, whisk together the minced shallot, champagne vinegar, Dijon mustard, honey, and a pinch of salt. Let sit for 5 minutes to soften the shallots.
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8
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and creamy.
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9
Prepare the mimosa garnish: Separate the egg whites from the yolks. Using a fine-mesh sieve or a box grater, push the egg whites through into a small bowl.
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10
Repeat the sieving process with the egg yolks into a separate bowl. This creates the light, fluffy 'mimosa' texture.
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11
Arrange the dried asparagus neatly on a chilled serving platter, with all the tips facing the same direction.
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12
Drizzle the champagne vinaigrette evenly over the middle of the asparagus spears, leaving the tips exposed.
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13
Sprinkle the sieved egg whites in a band across the center of the asparagus, followed by a layer of the golden egg yolks.
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14
Garnish with the fresh chives, parsley, and a final sprinkle of flaky sea salt and cracked pepper. Serve immediately at room temperature.
💡 Chef's Tips
Choose asparagus of uniform thickness so they cook at the same rate. Do not overcook the eggs; a 10-minute rest ensures the yolks stay bright yellow without the gray sulfur ring. Pushing the eggs through a sieve is the 'secret' to the dish's delicate appearance compared to just chopping them. Always dry the asparagus completely after the ice bath, or the dressing will slide right off the spears. If you cannot find champagne vinegar, a high-quality white balsamic or lemon juice makes a bright substitution.
🍽️ Serving Suggestions
Pair with a chilled glass of Sancerre or a crisp Sauvignon Blanc to complement the grassy notes of the asparagus. Serve alongside a piece of poached salmon or roasted chicken for a light spring lunch. Accompany with crusty French baguette slices to soak up the extra vinaigrette and egg. This dish works beautifully as a first course for an Easter brunch or a garden dinner party.