Asparagus Mimosa

Stay with me here: Asparagus mimosa is not a green, vegetal version of your favorite bubbly brunch beverage. It is, however, a perfect asparagus recipe for lunch or dinner—something to set out on a holiday buffet table as a side dish or a vegetarian main.

Gorgeous fresh green asparagus spears topped with a tangy Dijon and caper vinaigrette, finely chopped hard-boiled eggs and fresh herbs scream spring. But don’t let that stop you from serving this year-round. The dressing and fluffy eggs are so good that you’ll want to put them on other vegetables, like green beans or leeks, or mix them into a potato salad (as I did). Julia Child liked mimosa eggs as a topping on a big green salad. You really can’t go wrong here.

I came across this French-inspired recipe years ago, and I just love making it for weekend brunch or potlucks.

What is asparagus mimosa?

Unlike a classic mimosa you may be used to, this “mimosa” refers to the way the crumbled egg yolks resemble the bright yellow mimosa flower, which blooms in Mediterranean climates at the onset of spring. At its core, asparagus mimosa is just cooked asparagus with chopped hard-boiled eggs and a simple vinaigrette. The dish is often served at room temperature with other light dishes, but you can also serve it warm. It’s homey French cooking that is simple but still looks sophisticated.

If you’re making this during peak asparagus season, poaching or steaming the vegetable keeps the sweet flavor and crisp texture intact. But I’ve also used grilled or roasted asparagus. To get the prettiest mimosa look, some recipes suggest separating the egg whites from the yolks before chopping them, but it looks just as pretty if you chop them up all together. To get even fluffier eggs, grate them on the smallest holes of a box grater or use a Microplane.

The vinaigrette for an asparagus mimosa recipe often includes capers and Dijon mustard, which offset the rich egg yolks and whites as well as brighten the asparagus. I also love using a mix of fresh herbs, especially dill, but mixing and matching to your preference is part of this recipe’s charm.

Ingredients for Asparagus Mimosa

• Vinaigrette: This easy vinaigrette calls for minced shallot, red wine vinegar, kosher salt, Dijon mustard, extra virgin olive oil and capers. Make sure to use capers in brine and drain them first. You can leave them whole, but I prefer a quick chop to help them disperse better in the dressing.
• Hard-boiled eggs: There are many ways to make perfect hard-boiled eggs, but the most important thing is not overcooking them. If you hate peeling hard-boiled eggs, give them a roll on the counter first. Chop them finely, or use the smallest holes on a box grater to get the fluffy mimosa-style eggs.
• Fresh herbs: It’s OK to chop the flat-leaf parsley, chives and dill all together. Definitely use fresh herbs; dried won’t be the same with this recipe.
• Asparagus: Thick or thin asparagus works, whatever your preference, as long as it’s fresh. Try to use the same width so it all cooks for the same amount of time.
• Freshly cracked black pepper: Use pepper to taste.

Directions

Step 1: Make the vinaigrette

In a small bowl, whisk together the olive oil, shallot, vinegar, capers, Dijon and salt.

Stir in half the chopped hard-boiled eggs and half the chopped herbs. Set aside.

Editor’s Tip: To extend the dressing, add 1 tablespoon of water at a time until you reach the desired consistency, but don’t exceed 3 tablespoons.

Step 2: Blanch the asparagus

Bring a large pot of salted water to a boil. Add the asparagus, and cook two to three minutes or until bright green and tender-crisp. Drain, and immediately place asparagus in a bowl of ice water. Remove and dry thoroughly.

Editor’s Tip: Alternatively, you can steam the asparagus for five to six minutes instead of boiling it. But still use the ice bath to stop the cooking.

Step 3: Compose the salad

Arrange asparagus spears on a platter, and spoon the egg mixture on top. Top with the remaining hard-boiled eggs, herbs and pepper. Serve at room temperature.

Asparagus Mimosa Variations

• Add more herbs: Other soft herbs, such as tarragon, cilantro, basil, marjoram or mint, can replace or be added to the herbs in this recipe. Go with what you like!
• Add extra protein: I like serving this asparagus mimosa recipe alongside a country ham or prosciutto, but adding prosciutto to the salad is even better. Shredded cooked chicken or poached shrimp would also go well here.

Asparagus Mimosa Tips

What’s the best way to trim asparagus?

To trim the asparagus, hold each stalk at both ends and snap off the tough stem ends. They should break just where the tender part ends. Or, simply cut the white fibrous ends off and, using a vegetable peeler, shave off the outer peel at the ends (a great way to cut food waste).

What can you serve with asparagus mimosa?

Asparagus mimosa is a perfect side dish for glazed ham, light shrimp dishes, quiche recipes or other brunch favorites. Have a good bottle of rosé to go around and something light and fruity for dessert, like meringues filled with lemon curd and berries or strawberry basil galettes.