Friday, June 2, 2017

Asparagus Mimosa



 We're nearing the end of asparagus season here in New Jersey - and fresh, local asparagus is one of the best things about springtime. Of course you can find asparagus nearly all year long, but when it's locally grown and picked the same day you eat it, there's a huge flavor difference.
Still, this recipe can be enjoyed at any time. And as good as asparagus is, this dressing, with capers, red onions, and parmesan cheese, competing for your attention.
The dish is so named because the chopped hard boiled eggs are meant to resemble the blossoms on mimosa trees. Unlike the pink blossoms on mimosa trees here in the Northeast U.S., in Italy, they're yellow, and are traditionally given to women on International Women's Day in early March.
Make sure you peel the asparagus, in order to avoid biting into a fibrous stalk. It also reduces the cooking time. Cut off the bottom 1/3 of the asparagus too. 
Boil the stalks until they're just barely fork tender, then remove them from the water and put them in ice water to stop the cooking.
 Wipe them with paper towels to dry them, then toss with the dressing, and top with the hard boiled egg that's been finely chopped.
Serve with some crusty toasted Italian bread that's been slathered with good olive oil and salt, and you've got yourself a delicious, well-rounded meal that contains all the nutrients you need.

 
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Asparagus Mimosa
Printable Recipe Here

1 lb. asparagus
2 hard boiled eggs, finely diced

Dressing
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tblsp. capers, minced
1 Tblsp. finely minced red onion
1 Tblsp. finely minced parsley
1 Tblsp. grated parmesan cheese
salt, pepper to taste

Peel the asparagus, then submerge them in a shallow pan of boiling water. Cook for about four or five minutes, until you can easily pierce a stalk with a fork. Drain the boiling water, then put the asparagus into ice water to stop the cooking (or run a lot of cold water over them).
Dry the asparagus well with paper towels.
Mince the hard boiled eggs finely with a knife, or pass through a sieve using a spoon.
Mix all the ingredients for the dressing together, then toss the asparagus with the dressing. (You may have some leftover dressing.) Arrange the asparagus spears on a serving platter, then scatter the minced hard boiled egg on top. Serve with good Italian bread that's been toasted, smeared with olive oil and kosher salt.

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6 comments:

Rosa said...

A delicious spring dish!

Cheers,

Rosa

Paola said...

Asparagus & eggs, a match made in heaven no matter how you combine them. Thanks for the inspiration Linda.

Pat @ Mille Fiori Favoriti said...

I love asparagus when it is in season and this s a wonderful presentation for a dinner party.

Chiara Giglio said...

qui ormai fa caldo e sembra estate ma un piatto di asparagi primaverili li mangerei volentieri anche adesso !

Frank Fariello said...

An oldie but a goodie, as they used to say. I love the contrasting colors in this dish. And the flavors of course...

Claudia said...

Our Farmer's Markets still have asparagus - I always love the pairing with eggs. Need to try your dressing.