Weeknight Asparagus Mimosa
- Yield 4 servings
- Prep 10 minutes
- Cook 15 minutes
Weeknight Asparagus Mimosa sits in the Snacks section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1½ pounds asparagus
- Diamond Crystal kosher salt
- 2 tablespoons minced shallots
- Zest from one lemon
- 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 hard boiled eggs
- 2 tablespoons minced chives,, Italian parsley, tarragon, or chervil
Method
Fill a large bowl with ice water and keep nearby. Raise a large covered pot of water to a boil over a hot burner.
While the water is heating up, cut the bottom 2 inches off the asparagus.
When the water is boiling, add a large pinch of salt and stir to dissolve.
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.
Use a pair of tongs to move the asparagus to the bowl of ice water to stop the cooking process.
Carefully dry the asparagus with paper towels or a clean kitchen towel. If the spears are wet, the dressing won’t stick! Lay out the dried spears on a serving platter.
Stir the shallots, lemon zest, lemon juice, champagne vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl or liquid measuring cup. Tip in the mustard and slowly whisk in the extra virgin olive oil. Check the seasoning and adjust the seasoning as needed.
Tip the dressing over the asparagus, tossing to coat thoroughly.
Slice the hard cooked eggs in half and separate the cooked yolks from the whites.
Push the whites through a fine mesh sieve with a the back of a metal spoon on top of the dressed asparagus. Next, push the yolks through the fine mesh sieve. Make sure you scrape the outside of the sieve to get all the egg-y goodness!
Crack on additional black pepper and sprinkle the top with the chives or a reliable chopped fresh herbs. Enjoy!
Kitchen notes
- Make ahead instructions The best thing about this dish is you can prep the components ahead of time and throw everything together right before serving!
- The cooked asparagus and hard cooked eggs can be stored in the fridge for up to 4 days.
- Make the vinaigrette the day you serve it, and don’t pour the dressing on the asparagus more than a few hours ahead of time because the stalks will turn a dull greenish brown color.
