Asparagus Mimosa Salad Recipe

This classic Asparagus Mimosa Salad recipe is insanely quick and easy to prepare! Served with a tangy vinaigrette and garnished with bacon and parmesan, this asparagus dish can be served as an elegant appetizer or it’s a beautiful addition to brunch, lunch and dinner!

Hey, friends! Today we are celebrating the best (arguably) spring vegetable, fresh asparagus! Again!

Hopefully you are like me and totally here for it! If not, no worries!! You can simply take the eggs mimosa topping, tangy vinaigrette and garnishes – Bacon! Parmesan! Capers! Fresh Herbs! – and scatter it over torn crisp lettuce as a delicious alternative!

About this asparagus mimosa salad recipe 

This vegetable mimosa salad is like spring on a platter!

Vibrant, tender-crisp asparagus tossed in a silky, tangy vinaigrette and topped with fluffy, finely diced, hard-boiled eggs, delicate chives, nutty parmesan and crispy, crumbled bacon.

Full of fresh, tangy, light and rich flavors, this asparagus salad is the perfect colorful addition to any (and every) spring brunch, lunch or dinner!

What is asparagus mimosa?

Asparagus mimosa is a classic French dish consisting of blanched asparagus tossed in a vinaigrette and topped with finely chopped or grated hard-cooked eggs.

The dish acquired its name because the fluffy hard-cooked eggs garnishing the asparagus spears resembles white-and-yellow mimosa flowers. The term “mimosa” can be applied to any dish garnished with finely grated hard-cooked eggs. While traditional “mimosa” calls for hard-boiled eggs being pressed through a fine-mesh sieve, finely chopping them with a knife is a faster and less messy process!

How to make asparagus mimosa salad?

This retro, French dish is simple to prepare and the perfect way to celebrate the spring season and fresh asparagus! This asparagus mimosa salad recipe is a cinch. Here’s what you’ll do:

To make asparagus mimosa

• Blanch and shock the asparagus. Cook the asparagus in boiling, salted water and then immediately transfer the asparagus to a bowl filled with ice water to stop the cooking process.
• Finely dice the hard-boiled eggs. Keeping the yolks and whites separate, finely dice the egg whites and crumble the yolks using your hands. Then, set the eggs aside.
• Prepare the vinaigrette. Next, whisk together the shallots, red wine vinegar, Dijon and olive oil until it’s emulsified.
• Toss the asparagus. Gently toss the asparagus in half of vinaigrette to coat and season to taste with salt and pepper.
• Assemble the salad. Finally, arrange the asparagus spears on a serving platter and top with finely diced hard-cooked eggs and chives. Garnish your mimosa salad with crumbled bacon, finely grated parmesan, and capers if using.

Tips for the best asparagus side dish

1. More eggy! If you like a higher egg to asparagus ratio, use 3 hard-boiled eggs. If you want the asparagus to be the star of the show and the eggs simply as a garnish, use 2 hard-boiled eggs.
2. Chop the eggs! The traditional method for ‘mimosa’ recipes call for pushing the eggs through a fine mesh sieve. However, I have found that process messy, time-consuming and unnecessary (plus is requires more clean up)! Using a knife to finely chop the whites and your hands to crumble the yolks is quick and efficient, however feel free to stick to the traditional method if desired!
3. Cook asparagus until just tender! Do not overcook the spears. Also, make sure you shock them in ice water AS SOON AS you take them out of the boiling water. Asparagus will turn brownish-green if you let them cook to long. Therefore, it’s important to take care in the cooking process – cook them until just crisp-tender AND use an ice bath.
4. To make perfect hard-boiled eggs that are easy to peel I highly suggest steaming them! The steaming process cooks delicate raw eggs more gently and evenly, which results in easy peeling every time! There’s instructions for steaming eggs in notes section of the recipe below.

Serving mimosa salad

Earthy, vibrant asparagus is extremely versatile and pairs well with a variety of entrees and sides! Below are some pairing ideas my family love:

Main entrees to serve with asparagus

• Chicken
• Seafood – Scallops or shrimp
• Fish – salmon, sole, snapper, tuna
• Steak
• Ham or Pork
• Lamb

Side dishes

• Potatoes
• Rice
• Salad
• Pasta (stick to a lighter pasta in butter or wine sauce)

Beautiful and fancy, but ridiculously quick and easy to prepare, this recipe for Asparagus Mimosa Salad is the perfect way to celebrate spring!

Until next week, friends, cheers!!

Cheyanne

More delicious asparagus recipes!

If you love this salad, try one of these fresh asparagus recipes next!

• Shaved Asparagus Salad
• Asparagus Frittata Recipe
• Baked Dijon Salmon & Asparagus

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The best Asparagus Mimosa Recipe👇

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5 from 7 votes

Asparagus Eggs Mimosa Recipe

This classic Asparagus Mimosa Salad is quick and easy to prepare! Served with a tangy vinaigrette and garnished with bacon and parmesan, it’s a beautiful addition to brunch, lunch and dinner!

Prep Time15 minutes mins

Cook Time3 minutes mins

Total Time18 minutes mins

Course: Appetizer, Brunch, Side Dish

Cuisine: French

Keyword: asparagus, bacon, eggs, mimosa, vinaigrette

Servings: 4 as a side

Calories: 265kcal

Author: Cheyanne Holzworth

Ingredients

• 1 pound Asparagus Spears – trimmed & peeled* (about 2 bunches)
• 2-3 Large Hard-Boiled Eggs – peeled & whites and yolks separated*
• 2 TBS Chives – finely sliced, divided
• 3 TBS Cooked Bacon - chopped

Dressing:

• 1 TBS Shallots – finely minced
• 2 TBS Red Wine Vinegar
• 1 ½ teaspoon Dijon Mustard
• 6 TBS Extra Virgin Olive Oil
• Kosher Salt & Ground Black Pepper

Optional for Garnish – Finely Grated Parmigiano-Reggiano, Lemon Wedges, Capers, Crushed Red Pepper Flakes, Thinly Sliced Radishes

Instructions

• Blanch the asparagus: Bring a large pot of water to a boil. Season the water generously with salt. Add the asparagus and cook until bright in color and just fork tender, about 2-3 minutes depending on thickness.
• Shock the asparagus to stop the cooking*: Remove the asparagus immediately and transfer to a wide bowl filled with ice water. Set aside until completely chilled. Remove from water and transfer to a clean work surface lined with paper towels to thoroughly drain.
• Finely dice the hard-boiled eggs*: Keeping the yolks and whites separate, finely dice the egg whites and crumble the yolks using your hands. Set aside.
• Prepare the vinaigrette: In a small bowl, whisk together the shallots, vinegar and mustard. Slowly add in the oil, while whisking constantly, until emulsified. Season to taste with salt and pepper.
• Toss asparagus: Toss the asparagus with half of the dressing. Season to taste with salt and pepper.
• Assemble: Arrange the asparagus on a serving platter. Top with diced eggs, chives and bacon. Garnish with optional toppings and serve with remaining dressing on the side. Serve and enjoy!

Notes

• If you like a higher egg to asparagus ratio, use 3 hard-boiled eggs. If you want the asparagus to be the star of the show and the eggs simply as a garnish, use 2 hard-boiled eggs.
• The traditional method for mimosa calls for pushing the eggs through a fine mesh sieve. However, I have found that process messy and unnecessary (plus is requires more clean up)! If you don’t like the idea of using your hands to break up the egg yolks, you can absolutely use a knife, sieve or a fine grater.
• Do not overcook the asparagus and make sure you shock it in ice water AS SOON AS you take them out of the boiling water. Asparagus will turn brownish-green if they are cooked too long, so take care to cook only until they are crisp-tender and to stop the cooking process with an ice water bath.
• To make easy to peel hard-boiled eggs – steam them! For perfect eggs that are easy to peel I highly suggest steaming them. Steaming cooks the eggs more gently and evenly, which makes for fuss free peeling every time:
  1. Add 1’’ of water to a large pot with a steamer insert. Bring water to a boil over high heat.
  2. Add the eggs to the steamer basket. Cover and cook for 12-13 minutes.
  3. Remove the eggs and add them to an ice water bath (a bowl filled with ice water). Allow the eggs to sit in the ice water for at least 15-20 minutes before peeling.

Nutrition

Calories: 265kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 277mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 7.3mg | Calcium: 40mg | Iron: 2.8mg

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