Asparagus Mimosa

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Asparagus mimosa is a classic dish named for the pretty yellow-and-white flower. It's easy to make, tastes delicious and looks impressive!

Ingredients

  • Asparagus

    • 1 bundle of asparagus (6 to 8 spears per person)
    • 4 eggs
    • Sea salt
    • Freshly ground pepper
    • 200 g Nordic shrimp
    • 4 radishes, julienned
    • A few stems of fresh dill

  • Sauce

    • ⅔ cup (170 mL) frozen shelled edamame
    • ½ cup (125 mL) 2% M.F. plain Greek yogurt
    • 1 ½ tsp (7.5 mL) maple syrup
    • 1 tsp (5 mL) lemon juice
    • 1 tsp (5 mL) Dijon mustard
    • ¼ cup (60 mL) fresh dill, roughly chopped
    • 2 tbsp (30 mL) fresh chives, chopped
    • ½ tsp (2.5 mL) sea salt
    • Freshly ground pepper to taste

Instructions

  • Step 1

    Bring a pot of water to a boil and cook the edamame for about 1 minute (do not overcook to preserve the colour). Drain and rinse in cold water. Set aside.

  • Step 2

    Using a mini food processor, blend together all the sauce ingredients until the texture is smooth. Set aside in the refrigerator.

  • Step 3

    Place the eggs (in their shells) in a saucepan and cover with at least 1 inch of water. Cover the saucepan and place it on high heat, and bring it to a boil. Remove from the heat and let sit for 12 minutes. Use a colander to strain the eggs, then immediately run them under cold water.

  • Step 4

    Delicately shell the eggs on the countertop. Separate the egg whites from the yolks and use a knife to finely chop them. Sprinkle with a small pinch of salt and pepper. Set aside.

  • Step 5

    Chop off the hard, fibrous ends of the asparagus spears.

  • Step 6

    Bring a medium saucepan of salted water to a boil. Add the asparagus and cook for 2 minutes until they are still crisp. Plunge the asparagus into ice water, drain and set aside.

  • Step 7

    Distribute the sauce, asparagus, egg whites and yolks, and shrimp on four plates. Garnish with the radish and dill. Serve and enjoy!

Paperclip IconTips

  • To transform this recipe into a meal salad, add a whole grain, such as quinoa, and reduce the number of servings to two.
  • Don’t hesitate to vary the asparagus cooking method in this recipe e.g. grilled, prepared on the stovetop, steamed. A vegetable’s flavour can vary depending on how it is cooked.

Recipe created for eggs.ca by Genevieve Plante – Vert Couleur Persil and photographed by Laura G. Diaz. You can find Genevieve on Instagram and her site.