Asparagus Mimosa

Seasonal local asparagus is a real treat here in southern Ontario. Because of the robust and unique flavor of this treasured vegetable, it is best to keep things simple and pair it with just a handful of simple but classic flavors such as butter, lemon or salt to let the asparagus shine. The Italians know this quite well, and love to serve asparagus with eggs — hard-boiled, soft-boiled, in egg sauces or in frittatas.


This is a variation of an asparagus mimosa, a classic Italian asparagus dish served with grated cooked egg and olive oil and often very little else except salt and perhaps a little lemon juice. Although ordinarily a hard-boiled egg is grated for this salad, I made some soft-boiled eggs instead to let a little of the yolk ooze out onto the lightly steamed asparagus — instead of grating the egg you may find it easier to finely chop the eggs instead. I used a little of the extra-virgin O meyer lemon olive oil and the wonderful dry O champagne vinegar that I received recently, both of which enhanced the asparagus beautifully. If desired, add just a 1/2 teaspoon of lemon juice to a salad olive oil, and be sure to use a very light and dry vinegar such as rice vinegar or a dry white wine vinegar.

With a little chopped fresh parsley and just a hint of sea salt and fresh cracked black pepper seasoning, this is an elegant salad to enjoy on a warm summer day, such as the days we've been having here with temperatures soaring to over 30°. I don't mind the heat really, but I don't care to be standing over a hot stove in this weather either. Unfortunately the landlady has resisted turning on the air conditioning so far — just as when she resists turning on the furnace in the winter until the temperatures are numbing! Oh well, this is a lovely apartment, indoor temperatures aside, and I don't mind making these simple salads. But one of these days, I would like to have a house of my own.

Enjoy this elegant dish on your patio or deck along with a whole grain. I am sending this off to my dear friend Jac and partner in arms for this month's No Croutons Required. The theme is to come up with a leafless vegetarian salad.

Asparagus Mimosa

Recipe by Lisa Turner Cuisine: Italian Published on June 19. 2012 Simple, classic and elegant Italian dish of asparagus served with a simple olive oil and champagne dressing and topped with grated egg Print this recipe Ingredients: 2 eggs 1 bunch asparagus 2 tablespoons olive oil 1 tablespoon champagne, white wine or rice vinegar 1/2 teaspoon of sea salt or to taste fresh ground black pepper small handful fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pan and set aside to cool. When cool, peel the eggs and grate with a coarse grater or chop finely. Meanwhile, snap off the woody ends of the asparagus. Steam the spears for 5 minutes, or alternately place in a large pan of boiling water and cook for 2 to 3 minutes or until just tender. (You may cook the asparagus longer for more tender spears, but this dish works better with firm and just-cooked asparagus.) Divide the asparagus between 4 or more serving plates. Whisk together the olive oil and vinegar, and drizzle over the spears. Sprinkle the plates with salt and pepper and scatter the chopped parsley over top. Garnish with the grated egg and serve. Makes 4 or more servings

More asparagus dishes from Lisa's Vegetarian Kitchen:
Warm Baby Potato and Asparagus Salad
Wild Rice and Asparagus Salad
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Asparagus and Feta Cheese Frittata

On the top of the reading stack: The Hunger Angel by Herta Muller

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