Asparagus “Eggs Mimosa”-style Salad

Asparagus “Eggs Mimosa”-style Salad

This wonderful salad is inspired by our “Grand Maître: Alain Ducasse” (our Master Chef).

Servings: 8 • Prep time: 15 min. • Cooking time: 12 min. • Easy

In France “Oeufs Mimosa” (Deviled Eggs) are hard-boiled eggs, shelled, cut in half, and filled with the eggs' yolk mixed with ingredients such as mayonnaise and mustard – but many other variants exist internationally.  For simplicity, in this recipe I merely steam and shave the asparagus, hard boil the eggs and sprinkle them on top with a lovely yogurt-tarragon vinaigrette. Use only egg white for a healthier, cholesterol-free version. Chef Ducasse also uses Chervil (Cerfeuil) for his sauce but I have limited my version to two herbs. As usual, feel free to add it if you like.

3 tbsp. olive oil
1 oz. fresh tarragon, minced
1 oz. fresh parsley, minced
salt & pepper to taste
½ tsp. red chili flakes (optional)

2 bunches asparagus
2 eggs or 4 egg whites
1 low fat yogurt of your choice
1 tbsp. Dijon mustard
½ shallot, chopped
4 tbsp. red wine vinegar

1.     Trim the ends of the asparagus. Reserve four stalks for shaving.

2.     Steam the asparagus for about 5 minutes. Immediately place the asparagus in ice water to keep the beautiful bright green color. Save the boiling water for the eggs.

3.     Boil the eggs in the water from the asparagus for 10 minutes. Once cooked, cool and peel them under running cold water. Chop very small with a knife or smash finely with a fork.

4.     “Shave” the raw asparagus stalks with a vegetable peeler.

5.     In a medium bowl, mix the mustard, chopped shallot, red wine vinegar, olive oil, yogurt, herbs and salt and pepper with a whisk for one minute.

6.     Arrange the steamed asparagus on a platter and sprinkle with half the Vinaigrette. Top with the Egg Mimosa and the pretty shaved asparagus. Sprinkle some red chili flakes and serve with the remaining Vinaigrette on the side. Merci Alain!