This classic French dish bathes steamed asparagus in a honey Dijon vinaigrette and tops the spears with soft shreds of hard-boiled egg. It gets its name from the way the grated (or chopped or sifted) yolks resemble delicate mimosa flowers. This recipe simplifies preparation, reducing dishes by steaming the asparagus and eggs together and using the same ice bath to cool them.
Get ahead: The dressing can be prepared, the asparagus and eggs steamed and the eggs peeled up to 2 days in advance. Dress the asparagus and grate the eggs just before serving.
Storage: The mixed dish is best when freshly prepared, but you can refrigerate it for up to 4 days.
Ingredients
Directions
Active: 25 minutes
|Total: 35 minutes
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Step 1
Break off the tough ends of the asparagus spears. In a medium bowl, prepare an ice bath.
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2nd step
In a large saucepan over high heat, bring about 1 inch of water to a boil. Place the eggs on one side of a steamer basket that fits into the pot and gently lower the steamer into the pot. Stack the asparagus on the other side of the steamer to avoid covering the eggs. Reduce heat to medium, cover, and set a timer for 13 minutes.
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Step 3
Steam asparagus and eggs until asparagus is bright green and crisp-tender, 5 to 7 minutes. (A spear should offer little resistance when pierced with a paring knife and should bend slightly without breaking; if your asparagus is thinner, start checking after 3 minutes.) Use tongs to immediately transfer the asparagus in the ice bath, and quickly. cover the pan to continue steaming the eggs.
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Step 4
While the eggs are cooking, transfer the asparagus spears to a clean kitchen towel and use another clean towel to dry them thoroughly.
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Step 5
When the eggs have cooked for 13 minutes, use a slotted spoon to transfer them to the same ice bath, adding more ice cubes if necessary, and let sit for a few minutes to cool. Immediately peel the eggs.
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Step 6
While the eggs are cooling, in a small bowl, whisk together the olive oil, lemon juice, honey or agave, mustard, salt, and a few grinds of black pepper until smooth and emulsified. . Taste and season with more salt if necessary.
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Step 7
Transfer the asparagus to a plate and pour all the vinaigrette over the spears.
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Step 8
Cut the eggs in half and remove the yolks. Use the fine side of a grater or Microplane grater to finely grate the egg whites, stacking them in a strip on top of the asparagus. Use the same grater to grate the egg yolks and sprinkle them over the whites, keeping the two separate. (If you like, you can instead press the whites and yolks through a fine-mesh strainer, or use a knife to finely chop them, keeping them separate.)
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Step 9
Sprinkle with parsley and serve.
Replacements
To make it vegan >> use grated or crumbled firm tofu in place of egg whites and finely chopped or grated yellow peppers in place of yolks, and use agave nectar in place of honey.
Instead of olive oil >> use 6 tablespoons of neutral vegetable oil plus 2 tablespoons of walnut oil, toasted sesame oil, or another favorite walnut oil.
Lemon juice >> red wine vinegar or apple cider vinegar.
Parsley >> mint, coriander or tarragon.
