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imageThis retro french dish is one of my favorite ways to serve asparagus. Perfect for brunch, a light lunch, or as a starter for dinner, this combo is a classic for good reason. You can use either white or green asparagus for the recipe. White must be peeled and cooked longer and green need only be cleaned, the ends cut or snapped off and cooked very briefly. Both are equally delicious, so simply use whichever type you can get your hands on. The name originates from the mimosa flower because the finished dish resembles the white-and-yellow flower.


Serves 4



  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 to 5 tablespoons extra-virgin olive oil
  • Parsley, fresh, chopped up finely
  • About 5 large white asparagus or 8 small green ones per person
  • Large pinch of sugar
  • Knob of butter
  • 2 hard boiled eggs



Whisk together vinegar, mustard, salt, and pepper
Slowly whisk in olive oil until the dressing is thick and smooth
Add in the chopped parsley and set aside
Peel and clean the asparagus
Bring water, sugar, and butter to a simmer in a large pot over medium heat
Place the asparagus in the boiling water and cook for about 15 minutes
Drain and place the spears on a folded towel to cool
Peel the eggs and separate the yolks from the whites
Mash the yolks with a spoon
Cut the whites up into tiny dice
Lay a few asparagus on each plate
Sprinkle on the egg whites
Add the yolks
Pour some vinaigrette on each plate and serve