The first day of spring is officially here. If there is one dish that signals spring to me, it’s asparagus. Asparagus mimosa to be precise, it’s their exact time to flourish as well.The new asparagus harvest has already made its appearance and it’s a delight to munch on the young, delicate stems of asparagus. This is obviously not a Greek recipe, but a classic dish that crosses borders and time. Yup, it is old school too, but hey there is nothing like good mustard vinaigrette, fancy looking boiled eggs and fresh greens for a quick meal.

I came about asparagus mimosa in Sophie Grigson’s book, the vegetable bible. In case you don’t know her work, I definitely recommend her books. However, I am sure that UK friends must be well acquainted with her work. Oh, and she runs cooking lessons at Oxford too.

There is hardly any adaptation to make to this classic. If you find yourself sort of rice vinegar, use mild vinegar like white wine vinegar with a tiny pinch of sugar, it will do the trick.

Print Recipe

Aspargagus Mimosa

Course: Salad

Servings: 4

Ingredients

• 1 kg of asparagus trimmed
• 2 hard-boiled eggs shelled and finely chopped
• Dressing
• 1 tbpn of rice vinegar
• ½ Dijon mustard
• 4 tbsn olive oil
• Salt and pepper to taste

Instructions

• Cook the asparagus gently in simmering water until almost tender (they carry on cooking a little as they cool). Drain, run under cold water and leave to finish cooling.
• To make the dressing, whisk together the vinegar with mustard, salt and pepper and then the oil a tablespoon at a time. Taste and adjust.
• Once done, place on a large plate, spoon the dressing over them and scatter the chopped eggs.
• Serve at room temperature and do not let this plate linger for too long.

I hope you enjoy your asparagus mimosa in really good company!

from Athens with love,

Eugenia

by