5 from 1 vote
Overhead, landscape photo of Asparagus Mimosa garnished with crumbled bacon, grated parmesan and slices of radishes on a large white platter with a mini pouring jug of vinaigrette and ramekins of grated cheese and snipped chives arranged around the platter.
Asparagus Eggs Mimosa Recipe
Prep Time
15 mins
Cook Time
3 mins
Total Time
18 mins
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!
Course: Appetizer, Brunch, Side Dish
Cuisine: French
Keyword: asparagus, bacon, eggs, mimosa, vinaigrette
Servings: 4 as a side
Calories: 265 kcal
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Toss asparagus: Toss the asparagus with half of the dressing. Season to taste with salt and pepper.
  6. 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!
Recipe Notes
Nutrition Facts
Asparagus Eggs Mimosa Recipe
Amount Per Serving
Calories 265 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Cholesterol 93mg31%
Sodium 277mg12%
Potassium 260mg7%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 1055IU21%
Vitamin C 7.3mg9%
Calcium 40mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.