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Aspargagus Mimosa

Course: Salad
Servings: 4


  • 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


  • 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.