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Asparagus Mimosa Recipe

Asparagus Mimosa Recipe

Asparagus is a great promoter of good health (see Asparagus, Our Ally for Good Health) and this luscious recipe makes a pretty tribute to a vital green vegetable that is one of the pleasures of early spring. Here asparagus is given a French treatment: lightly steamed, drizzled with a flavorful shallot and olive-oil vinaigrette, and garnished with flower-like sieved hard-cooked eggs, this is a beautiful, nourishing dish that is simplicity itself to make.

This recipe is perfect for anything from a cozy family dinner to a fancy company brunch.

INGREDIENTS

2 hard-cooked eggs
1 tablespoons champagne vinegar
1 shallot, finely minced
3 tablespoons extra-virgin olive oil
salt and freshly ground pepper, to taste
2 pounds very thin new asparagus
Nicoise olives for garnish (optional)

1. Whisk together the vinegar, shallot, olive oil, and salt and pepper in a small bowl and set aside.

2. Peel eggs and press through a coarse-mesh sieve into a bowl and set aside.

2. Steam the asparagus in a little boiling water for 4 to 6 minutes, until just tender but still bright green. Drain briefly on paper towels and arrange on a warmed platter or individual serving plates.

3. Drizzle vinaigrette evenly over the asparagus, then sprinkle the center of the asparagus spears with the sieved eggs. Garnish each serving with a few Nicoise olives, if desired.

Serves 6.

Read more: Food, All recipes, Appetizers & Snacks, Side Dishes

Inspired by Spring, by Joanne Weir (Time-Life Books, 1997).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Spring

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20 comments

+ add your own
8:54AM PDT on Apr 26, 2013

Interesting recipe,thanks1

6:46AM PDT on Apr 1, 2013

Thanks.

7:00PM PDT on Mar 28, 2013

sounds heavenly thx

11:56AM PDT on Mar 23, 2013

Thank you for sharing.

1:58AM PST on Jan 24, 2013

Thank you :)

6:32AM PDT on Aug 17, 2012

Thanks.

2:49PM PDT on Jun 26, 2012

tis the season, too

4:19PM PDT on May 6, 2012

Thanks

9:47AM PDT on Apr 30, 2012

yum

12:47PM PDT on Aug 3, 2011

Thank you

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Interesting thank you for the information

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