Asparagus Mimosa

The arrival of asparagus at markets throughout France is truly a cause for celebration. Not only does this prized vegetable signal the beginning of the growing season, its distinctive flavor is absolutely delicious. While asparagus is available at our supermarkets year-round, I recommend that you wait for local asparagus. When it arrives, usually around mid-May, feast on it! There are so many ways to enjoy this spring vegetable.

One tradition I enjoy during the fair-weather months is farmers’ market lunches. In the late spring and early summer, these meals will typically feature an asparagus salad like this one. When you see the word mimosa in the recipe title, you might think of the popular champagne and citrus cocktail. However, in this case, mimosa refers to the garnish of sieved hard-boiled egg, which resembles the golden yellow flowers of the mimosa plant that brighten the countryside of the South of France in late winter and early spring.

This dish consists of cooked asparagus, dressed with a shallot vinaigrette, and topped with a garnish of sieved (or grated) hard-boiled egg. But this idea is just a starting point. You can replace the egg topping with toasted sliced almonds or chopped walnuts. If using walnuts, try using walnut oil instead of olive oil in the vinaigrette—delicious! You can also substitute Parmesan shavings for the egg. 

Peeling the asparagus is optional, but I favor this simple step. It ensures that the spears are tender from the tip to the end. To peel asparagus, use a vegetable peeler, to shave off the fibrous outer layer from the bottom half of the stalk. 

The recipe is based on one bunch of asparagus, which typically weighs about one pound, and makes two to three servings.  If you are serving a larger group, feel free to double or even triple the recipe.

Profitez de la saison des asperges!

Ingredients

1 bunch asparagus (about 1 pound), rinsed well and patted dry
4 teaspoons wine vinegar
Scant ½ teaspoon kosher salt, or to taste
Freshly ground pepper to taste
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1 hard-boiled egg, peeled and cut in half

Preparation

1. Place several inches of lightly salted water in a large deep skillet or wide pot; bring to a boil. Meanwhile snap the tough ends of asparagus off at the place where they break easily. (You can use the trimmings in a vegetable broth.) If desired, peel the bottom half of the asparagus stalks with a vegetable peeler. 

2. Place a large bowl of ice water beside the stove. Add the asparagus to the boiling water and cook until crisp-tender, 4 to 6 minutes, depending on thickness. Using tongs, transfer the asparagus to the ice water to stop the cooking. Remove the asparagus from the water and pat dry.

3. Place the vinegar, shallots, salt, and pepper in a medium bowl. Let stand for 5 minutes to soften the shallots. Add the mustard and whisk to blend. Gradually whisk in the oil.

4. Press the egg through a medium-mesh sieve onto a small plate. (Alternatively, grate the egg on a microplane grater or the small holes of a box grater.) 

5.Toss the asparagus with the vinaigrette in a shallow dish, such as a pie pan. Arrange the asparagus on a serving platter or individual plates. Spoon any remaining vinaigrette over the asparagus. Sprinkle with the sieved (or grated) egg (you may have a little leftover egg; moisten it with mayonnaise for a simple egg salad) and serve. 

Makes 2–3 servings

Tip: Simmering eggs in a saucepan is certainly not difficult, but I always use my multicooker (aka Instant Pot) to prepare hard-boiled eggs because the timing is precise. Say goodbye to green rings around the yolks of your hard-boiled eggs! Here’s how to make hard-boiled eggs in the multicooker:  

• Place the rack in the multicooker and add 1 cup water.
• Place the eggs on the rack. Lock the lid in place and twist the steam-release handle to the sealed position.
• Select Pressure Cook High/10 minutes. When pressure cooking is complete, carefully release the pressure manually.
• Using tongs, transfer the eggs to a bowl of ice water.
• Let cool in the ice water for a few minutes, then peel. The ice bath helps separate the membrane from the shell, which facilitates peeling.

—Patsy Jamieson