Asparagus Mimosa

This has come up a lot lately so we had to try it. I've seen lots of fun extras to crumble on top, usually bacon or Tasso, even pepperoni, but we just did it straight up with boiled eggs (apparently Mimosa means crumbled up boiled eggs, not an orange breakfast drink, who knew?). We have a special egg gadget, but most directions suggest pushing the eggs through a fine mesh seive to make fluffy 'crumbs'.



Serves six:

1 bunch asparagus, trimmed;

2 TBS Dijon mustard
2 TBS white wine vineagar
Red and black pepper

3 or 4 boiled eggs, finely crumbled


1). Whisk the Dijon and vineagar together in a shallow pan;

2). Sauté the asparagus on a hot griddle until just tender;

3). Toss in the Dijon mixture;

4). Arrange on a plate and sprinkle with the crumbled eggs.


Quick, easy, pretty, and delicious!