For the eggs, place in boiling water and set a timer for 11 minutes. Cool in an ice bath to stop the cooking.

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.

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