In our
house, salad generally comes after the main course.
This is
an old European tradition, but that isn’t why we do it. We simply find a green
salad is quite refreshing after a meal.
However,
I make some salads that don’t really qualify as a green salad and are more
appropriate as first courses – a seafood salad, for example.
Today’s
recipe is another I find perfect for a starter: asparagus mimosa. And the
season for this is now.
I saw
some really beautiful purple asparagus at the farmers market this past week and
wanted to do something a little different.
Asparagus
mimosa can be plain steamed asparagus topped with chopped hard-boiled egg, or
it can be more involved – blanched asparagus tossed in a tarragon vinaigrette
and then sprinkled with the iconic mimosa egg topping. That is my favorite way.
I
remember the first time I had a dish ending with “mimosa.” It was
just after my senior year in college, and my friend Martha made poached eggs
with a creamy white sauce and topped it with “mimosa.” Eggs with your
eggs, you say?
The funny
thing is that true “eggs mimosa” is really just another name for
stuffed or deviled eggs.
As for
the asparagus mimosa, I found references to it being made in 12th-century
France, and only a brief description in Larousse Gastronomique. I have to
assume it is French but cannot find any definitive source stating that.
I have
always thought it was called so because it resembles mimosa or acacia blossoms.
And, since I love them for both their beauty and amazing fragrance, that works
for me.
I love
asparagus dressed in a light vinaigrette, as the acidity pairs nicely with the
asparagus and egg.
This is a
good “do ahead” dish that keeps, covered, for a few hours in the
refrigerator – but hold off sprinkling on the egg till you serve. It also works
well as a light luncheon served with a cup of soup.
~ David
Asparagus
Mimosa
2 pounds
asparagus, not too thin
salt
1/4 cup
extra virgin olive oil
1 large
shallot, minced
1 1/2 tablespoons
tarragon vinegar
1
teaspoon Dijon
1
tablespoon finely chopped tarragon
freshly
ground black pepper
1 hard
boiled egg
Prepare a
bowl of ice and cold water.
Put
asparagus in a large skillet, then cover with cold, salted water. Bring water
to a boil, then reduce heat and simmer asparagus, uncovered for 5-6 minutes.
Transfer with tongs to ice water, drain, then pat dry. Wipe skillet dry and
return to medium-low heat.
Heat oil
in the skillet and add shallot. When shallot is soft, remove skillet from heat
and whisk in vinegar, mustard, tarragon, pepper, and a pinch of salt. Once
emulsified, set aside to cool.
When
cool, add the asparagus and toss well to coat.
Halve
hard-boiled egg, then force through a medium-mesh sieve onto a plate. (Alternatively,
crumble cooked yolks and finely chop whites.)
Using
tongs, divide asparagus among 4 plates. Spoon a little additional vinaigrette
over asparagus. Top with egg and serve.
Serves 4.
Paula @ Vintage Kitchen
May 16, 2015 at 5:01 pmThere are food names that baffle me, but your association with the tree is a good one David. Your asparagus are simply stunning! And though I think of champagne and orange juice when I read mimosa, this whole recipe works fine for me! With a mimosa, the drink of course, haha!
Cocoa & Lavender
May 17, 2015 at 2:08 pmThanks, Paula – I know you mean. I think this dish would be lovely with a liquid mimosa, too!
Lizzy (Good Things)
May 16, 2015 at 11:30 pmWow, that is amazing-looking asparagus, David! And a lovely recipe!
Cocoa & Lavender
May 17, 2015 at 2:09 pmThanks, Liz – it's very simple and a bit old-fashioned, which I love.
Unknown
May 17, 2015 at 4:24 amWe eat lots of asparagus and this pretty dish sounds delicious! I'm very intrigued by your dark purple asparagus. I've never seen it before and it;s just beautiful.
Cocoa & Lavender
May 17, 2015 at 2:09 pmI know that purple asparagus has been showing up in some of the CA markets, as Greg (from Sippity Sup) used it in his post, too. I hope you and John can find some!
dedy oktavianus
May 17, 2015 at 3:28 pmwow, awesome, nevae had this kind of asparagus before, intriguing…
Dedy@Dentist Chef
Cocoa & Lavender
May 18, 2015 at 8:41 pmDedy – it seems to be rare, even here in the U.S.
Provence WineZine
May 17, 2015 at 4:14 pmAsparagus Mimosa WILL be on our table tonight!
BTW, the other spring "stalks" — rhubarb –were on our table last night! We followed your simple recipe for "Rhubarb Compote" with delicious results!
Cocoa & Lavender
May 18, 2015 at 8:42 pmHow did you like it, Susan?
Thanks for the reminder about the rhubarb compote! Time to make a batch or two to freeze for the future!
Karin
May 17, 2015 at 4:23 pmYUM!!! There's fresh asparagus everywhere here (we get from local farmers, and Yakima WA) so I've been gorging on the stuff. My favorite way is grilled with lemon and olive oil, but this is definitely going into the mix!
XO- Karin
Cocoa & Lavender
May 18, 2015 at 8:44 pmWe love it grilled, too, Karin! And roasted, and slivered raw, and blanched, and… and… It is probably our favorite vegetable,
Sippity Sup
May 17, 2015 at 8:54 pmThis is one of my favorite ways to prepare asparagus. I've also found it keeps beautifully and may even taste better on the second day. Save the eggs for just before serving (of course). I'd heard about the acacia reference too. It must be true! GREG
Cocoa & Lavender
May 18, 2015 at 8:45 pmThanks, Greg. I just tried your slivered version the other night. Beautiful and quite elegant.
Andrea_TheKitchenLioness
May 18, 2015 at 6:18 amDavid, we are being overwhelmed by asparagus again this time of year and we cannot get enough of it. So many recipes, so little time and the "mimosa way" is one of our favorites. But you already know so well that we live in a country of asparagus lovers.
Liebe Grüße,
Andrea
Cocoa & Lavender
May 18, 2015 at 8:47 pmAndrea – you are so lucky to live in a place that celebrates asparagus so well! Spargelzeit is my favorite season!
Nuts about food
May 18, 2015 at 10:43 amOne word: perfection.
Cocoa & Lavender
May 18, 2015 at 8:48 pmThank you, Fiona! And it is so simple, too.
Unknown
May 18, 2015 at 10:38 pmOooh, I love this! Im always looking for new and different ways to cook and serve asparagus. We all love it at home so I buy as much as I can when it's in season. We had some last night, but just blanched and sautéed. I adore it in tarts as well. Im considering going vegetarian, for a while at least, to see if helps my RA. I'm collecting veg recipes!! We'll see how it goes, I don't mind it, but I will miss kebabs!
Cocoa & Lavender
May 21, 2015 at 1:32 pmGood luck with going vegetarian, Nazneen. I know it can be hard when it is a choice made for health but if it makes you feel better, the decision will get easier with each day. Hope you like the asparagus! Are you getting the purple variety in CO?
Colette (Coco)
May 20, 2015 at 7:11 pmWhat a beautiful appetizer, D. And I love the classic French flavours.
I might give this a try as a side tonight.
Thanks! xo
Cocoa & Lavender
May 21, 2015 at 1:32 pmIt works really well as a side, too – hope you got a chance to try it, Colette!
Saunier Duval
May 21, 2015 at 1:38 pmMust be delicious. Looks really good.
Cocoa & Lavender
May 21, 2015 at 1:44 pmThanks, Saunier!
Christina | Christina's Cucina
May 23, 2015 at 9:46 pmI'm not an asparagus lover, but I think you can make any food look enticing, David! We also have salad after our main course (Italian tradition), but it often causes shock when we forget to inform dinner guests! haha!
Cocoa & Lavender
May 24, 2015 at 12:19 amThanks, Christina! We love salad at the end of a meal – but you are right…. it surprises people!