So called because the crumbled egg yolk on top looks like mimosa flowers. This classic French asparagus salad has been made since the twelfth century and was often knocked up for King George VI. It is really low carb unless you serve it on bruschetta, which is a combo I love because it’s the crunchiness with the softness of the asparagus and the egg that goes so well. This is great as a light meal or as a starter. And it’s asparagus season now, hurrah!
2 bunches of asparagus
Zest of one lemon
2 hard boiled eggs grated or finely chopped
A small sprig of parsley finely chopped
½ a small red onion very finely chopped
1 tablespoon finely chopped capers
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Salt and pepper to taste
½ teaspoon of Dijon mustard
1 teaspoon maple syrup
Prepare the asparagus by snapping it in half and throwing away the woody end.
Put into a large pan of salted boiling water and cook for 3-5 minutes depending on how fat the asparagus is.
Drain and refresh in cold water until cooled, this helps the asparagus stay bright green. Once cooled, place on a clean tea towel to dry a bit.
Meanwhile, make the dressing by whisking the dressing ingredients together.
Place the asparagus on a plate or plates and pour over the dressing. Then sprinkle the grated egg, zest, capers, parsley and onion on top.