asparagus mimosa

Asparagus Mimosa


asparagus mimosa
Traditionally Asparagus Mimosa is a simple dish of asparagus, eggs and vinaigrette. Here is my version inspired by Yotam Ottolenghi. I put two options for vinaigrette both equally good.

This dish makes a great lunch for 2 or appetiser for 4.

Serves 2-4


  • 500-600g asparagus trimmed
  • 2 hard-boiled eggs at room temperature
  • 2 tsp small capers drained
  • Sprinkle of Maldon salt or Fleur de Sel

Vinaigrette Option 1

  • 4 tbsp extra virgin olive oil
  • Black pepper
  • 2 tbsp tarragon vinegar
  • 1 tsp Dijon mustard

Vinaigrette Option 2

  • 4 tbsp extra virgin olive oil
  • Black pepper
  • 2 tbsp of chives
  • Juice of 1 lemon


  1. Remove the tough ends of asparagus by bending them (the tough end will snap off).
  2. Boil some salted water in a pan and cook the tender asparagus stalks for 3-5 mins depending on size. They should be tender.
  3. When cooked, drain them and lay them in a dish.
  4. Mix together the ingredients of the vinaigrette of your choice.
  5. Drizzle vinaigrette over asparagus. Sprinkle with capers and salt
  6. Cut hard boiled eggs into tiny cubes (you can also grate the eggs with a cheese grater).
  7. Put the eggs over the asparagus.

Serve with thick crusty bread!

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