Asparagus Mimosa
I think this may be the last of the asparagus recipes, as we are now at the close of the season; ending where we began, with the long green tender shoots of asparagus.
This is a lovely and simple recipe, which can look particularly dramatic if you use eggs which have a deep orangey hue to them (in the UK I only use the Burford Brown variety).
Take a bunch of asparagus (around 350g) and either boil, steam or grill them till just tender. Place on a serving dish. In the meantime, in a pan of boiling water carefully place 2 large eggs, and simmer for 9 minutes. Immerse immediately in cold water, then peel, separate the yolks and the whites, and chop. To make the dressing mix together 1 tsp Dijon mustard, the juice of half a lemon, 2 tbs olive oil, 1-2 tbs mixed chopped herbs (from parsley, tarragon, chives and chervil), some sea salt and pepper. Mix in the egg whites and spoon over the centre of the asparagus spears. Sprinkle over the yolks, add a little more salt and pepper.
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