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Asparagus Mimosa

This retro side dish is one of our favorite ways to serve asparagus. Perfect for brunch, a light lunch, or as a side for dinner, this combo is a classic for good reason.

Serves 4 to 6

for the dressing:

2 teaspoons Dijon mustard

1 teaspoon grainy mustard

2 tablespoons red wine vinegar

1½ tablespoons finely minced shallot

3 tablespoons olive oil

salt and freshly ground black pepper

for the asparagus:

2 bunches of asparagus, tough ends removed

3 tablespoons olive oil

salt and freshly ground black pepper

2 11-minute eggs, whites and yolks separated

coarse sea salt, for serving

1. To make the dressing, in a small bowl, whisk together the Dijon mustard, grainy mustard, vinegar, shallot, and olive oil. Season to taste with salt and pepper.

2. To make the asparagus, heat a grill pan over medium-high heat. Toss the asparagus with the olive oil, salt, and pepper, and grill until nicely charred and just tender, about 5 minutes.

3. While the asparagus cooks, cut the egg whites into very small dice and crumble the egg yolks with your fingers.

4. To assemble, place the asparagus on individual plates or a large platter, drizzle with the mustard dressing, and top with the chopped boiled egg. Finish with a pinch of coarse sea salt and freshly ground pepper.