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.


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.

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


Natasha Salgado
natasha salgado3 years ago

Interesting recipe,thanks1

Tanya W.
Tanya W.3 years ago


Cynthia Blais
cynthia AWAY b.3 years ago

sounds heavenly thx

Duane B.
.3 years ago

Thank you for sharing.

Elena T.
Elena Poensgen3 years ago

Thank you :)

Donna Hamilton
Donna Hamilton4 years ago


J.L. A.
JL A.4 years ago

tis the season, too

Winn Adams
Winn Adams4 years ago


J.L. A.
JL A.4 years ago


Michele Wilkinson

Thank you