Asparagus Eggs Mimosa Recipe

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.

5 from 7 votes

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 mins

Cook Time3 mins

Total Time18 mins

Course: Appetizer, Brunch, Side Dish

Cuisine: French

Keyword: asparagus, bacon, eggs, mimosa, vinaigrette

Servings: 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.

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