Springtime Asparagus Delight
A Fresh Twist on a French Classic
This elegant dish gets its name from the mimosa flower, thanks to its striking yellow and white hues. With only 7 ingredients and 30 minutes of prep time, it’s an easy and impressive addition to any springtime gathering.
Egg-straordinary Prep
To start, prepare an ice water bath by filling a large bowl halfway with ice and water. Meanwhile, set a large egg in a medium pot and fill it two-thirds of the way with cold water. Bring to a boil, then remove from heat and let sit for 10 minutes. Using a slotted spoon, transfer the egg to the ice water bath, reserving the hot water for cooking the asparagus.
Cool and Peel
Crack the egg against the bowl in the water bath, allowing the shell to fill with water. Peel the egg while still warm, then keep it in the water until cool. Add more ice to the bath as needed to keep things chilly.
Asparagus Bliss
Bring the reserved hot water back to a boil and salt heavily. Add 1 pound of trimmed asparagus and cook until the stalks are tender, about 2 to 5 minutes depending on their thickness. Drain and transfer immediately to the ice water bath to cool. Once cool, dry with a paper towel and set on a serving dish.
Vinaigrette Magic
In a small, nonreactive bowl, whisk together the juice of 1/2 medium lemon, 1/2 teaspoon Dijon mustard, and a pinch each of salt and pepper. Slowly add 1/4 cup of extra-virgin olive oil while whisking, seasoning with more salt and pepper as needed. Drizzle the vinaigrette over the asparagus and prepare for a flavor explosion!
The Finishing Touch
Using the back of a metal spoon, push the reserved hard-boiled egg through a strainer and sprinkle over the asparagus. Season the egg with salt and pepper to taste, then serve and enjoy!
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