With Spring comes even more meals with asparagus as a side dish for us. It’s also the time of year when I like to post new asparagus dishes.

While looking for a new recipe featuring this first vegetable of the new growing season, I found this one for Asparagus Mimosa. Having just made a mimosa cocktail for Mother’s Day, my initial reaction was NO WAY!! Out of horrified curiosity, I was compelled to view the recipe and see for myself how asparagus could be made into a cocktail that anyone would willingly drink!

Turns out, in addition to being the name of a sparkling wine libation, mimosa is also the name for a few different plants. One happens to be Acacia dealbata, an evergreen tree or  shrub in the legume family that sports pretty yellow flowers.

For Asparagus Mimosa, the vegetable is steamed then topped with a savory vinaigrette. It is then topped with a grated hard-boiled egg. The vibrant yellow, fluffy garnish of the egg is reminiscent of the mimosa flowers for which this classic dish was named. Despite my initial reaction, this is a very tasty vegetable dish and fortunately, not a cocktail!

Asparagus Mimosa

Asparagus Mimosa (adapted from marthastewart.com) Total Time Required 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes

Makes 6 – 8 servings

Ingredients:

• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 large egg
• 2 pounds asparagus, trimmed

Directions:

Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook the egg for 12 minutes.

Hard boil the egg.

Remove the egg to an ice water bath. When cool enough to handle, peel the shell off the egg.

Quick cool the cooked egg.

Whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil.

Whisk together the vinaigrette ingredients.

Steam the asparagus for 10 minutes.

Steam the asparagus.

When the asparagus is done, transfer it to a serving dish. Spoon the vinaigrette over the asparagus.

Spoon the vinaigrette over the asparagus.

Push the hard-boiled egg through a fine sieve. Top the asparagus and vinaigrette with the grated egg.

Top the asparagus with the hard boiled egg.

Serve immediately.

Not your typical mimosa!

Asparagus is best when eaten, not drunk!!  ~Linda

Asparagus Mimosa (adapted from marthastewart.com) Total Time Required 30 minutes, Prep Time: 5 minutes, Cook Time: 25 minutes, Makes: 6 – 8 servings

Ingredients:

• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 large egg
• 2 pounds asparagus

Directions:

Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook the egg for 12 minutes. Remove the egg to an ice water bath. When cool enough to handle, peel the shell off the egg.

Whisk together the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil.

Steam the asparagus for 10 minutes.

When the asparagus is done, transfer it to a serving dish. Spoon the vinaigrette over the asparagus. Push the hard-boiled egg through a fine sieve. Top the asparagus and vinaigrette with the grated egg. Serve immediately.