Asparagus “Mimosa” with Lemon Vinaigrette
by
Clinton Kelly
A light, elegant side dish that transforms simple asparagus into something refined and vibrant. Finished with a bright vinaigrette and delicate grated egg, this French-inspired dish is a perfect way to elevate everyday ingredients.
Prep Time:
15 minutes
Cook Time
5 minutes
Serves:
4 servings
Level:
Beginner
Asparagus
1 bunch asparagus, woody ends removed
Salt
Vinaigrette
1 teaspoon Dijon mustard
1 clove garlic, finely minced
Juice of ½ lemon
3 tablespoons olive oil
Salt
Freshly ground black pepper
Finish
2 hard-boiled eggs, whites and yolks separated
Ingredients
Step 1: Bring a pot of well-salted water to a boil.
Step 2: Blanch asparagus until bright green and tender, about 2–3 minutes.
Step 3: Transfer immediately to an ice bath to stop cooking, then drain and dry.
Step 4: Arrange asparagus on a serving platter.
Step 5: In a bowl, whisk together Dijon mustard, garlic, lemon juice, and olive oil. Season with salt and pepper.
Step 6: Drizzle vinaigrette over asparagus.
Step 7: Finely grate egg whites over the top.
Step 8: Finely grate egg yolks over the top.
Instructions
Serve warm or chilled.