0 (0)

Categories: Vegetables, Vegetarian

Asparagus in sauce mimosa

Asparagus in sauce mimosa
Luis Sinco /

True lovers of asparagus are a devout bunch, united in their passion for spring's first green spears and resolute in their refusal to be seduced by the siren song of out-of-season impostors. But within this flock lies a deep division. ... Read more

Total time: 20 minutes | Serves 6 to 8
  • 2 eggs
  • Salt
  • 2 pounds fat asparagus
  • 2 tablespoons minced parsley
  • 1 tablespoon minced mixed herbs (preferably a mix of chives, tarragon and chervil)
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry vinegar
  • 3 tablespoons olive oil

Step 1Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough for you to handle them.

Step 2Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

Step 3When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

Step 4Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.

Each of 8 servings:
79 calories; 3 grams protein; 3 grams carbohydrates; 1 gram fiber; 6 grams fat; 1 gram saturated fat; 53 mg. cholesterol; 22 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Vegetables
Celeriac pasta with tomatoes and mint or basil
Moruno's roasted butternut squash with dukkah
Grilled eggplant with red and yellow peppers
Sauteed green beans, Caceres style