Asparagus mimosa recipe

This is a light, fragrant dish that sets up a nice appetite for the mains.  It is best made with delicious British asparagus when in season. A Mimosa is a yellow flower, but is also a term used to describe sieved egg, as in this recipe.  I like to garnish this dish with flowers - I use violas, as the purple makes a lovely colour contrast with the green of the asparagus and the yellow of the egg.  But, you could just use a sprinkling of chives instead, if you wish.

Ingredients

  • 500 g Asparagus, woody ends snapped off and discarded
  • 4 Eggs
  • 1 Generous sized knob of salted butter for cooking
  • 125 g Salted butter mixed with crushed garlic
  • 6 Edible flowers of your choice, like violas or a handful of chopped chives
  • 1 Good pinch of sea salt and freshly ground white pepper
  • 17.6 oz Asparagus, woody ends snapped off and discarded
  • 4 Eggs
  • 1 Generous sized knob of salted butter for cooking
  • 4.4 oz Salted butter mixed with crushed garlic
  • 6 Edible flowers of your choice, like violas or a handful of chopped chives
  • 1 Good pinch of sea salt and freshly ground white pepper
  • 17.6 oz Asparagus, woody ends snapped off and discarded
  • 4 Eggs
  • 1 Generous sized knob of salted butter for cooking
  • 4.4 oz Salted butter mixed with crushed garlic
  • 6 Edible flowers of your choice, like violas or a handful of chopped chives
  • 1 Good pinch of sea salt and freshly ground white pepper

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Put your asparagus in a deep frying pan and pour boling water from the kettle over them to cover. Lightly steam over a low heat for just 5 minutes and then drain.
  2. Hard-boil the eggs in a saucepan of boiling water for about 8 minutes. Remove from the water and allow he eggs to cool enough to handle, then peel them. While they are still warm, push the eggs through a sieve into a bowl so that they have a fine crumbly texture. Mix the garlic butter into the warm egg mixture and season with the salt and pepper.
  3. Just before serving, pan-fry your asparagus very gently in the salted butter, over a low heat and just enough to melt the butter and warm the spears.
  4. Lay out the cooked asparagus on a plate and sprinkle the egg mixture over it. Garnish with the flowers or chives and serve while warm.

More recipes from Kerstin Rodgers

Watch this video on YouTube

Kerstin's book - Supper Club

Kerstin's Blog- The English Can Cook

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