ASPARAGUS MIMOSA
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 25m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels.
- Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
- Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 4 grams, TransFat 0 grams
ASPARAGUS MIMOSA
This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad.
Time 35m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Prepare a bowl of ice and cold water.
- Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
- Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
- Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
ASPARAGUS MIMOSA
Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless steel sieve to create the bright and fluffy garnish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.
ASPARAGUS MUSTARD MIMOSA
Make and share this Asparagus Mustard Mimosa recipe from Food.com.
Provided by TARGETreg Recipes
Categories < 15 Mins
Time 10m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil and generously salt it. Add the asparagus and cook until bright green and crisp-tender, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
- Meanwhile, in a small bowl, whisk the vinegar, mustard, sugar, and a pinch each of salt and pepper until the sugar dissolves. Whisk in the oil until smooth. Drizzle over the asparagus, then grate the eggs with a zester on the fine holes of a box grater over the asparagus.
Nutrition Facts : Calories 58.9, Fat 5.9, SaturatedFat 0.6, Cholesterol 23.3, Sodium 14.9, Carbohydrate 0.7, Sugar 0.6, Protein 0.8
QUINOA AND ASPARAGUS SALAD WITH MIMOSA VINAIGRETTE
Steps:
- Put eggs in a small saucepan and cover with cold water. Bring to a boil, then cover pan, and remove from heat. Let eggs stand, covered, 15 minutes, then drain, and transfer to a bowl of ice water to cool completely. Remove shells and finely grate eggs with a Microplane or the fine holes of box grater into a small bowl. Set aside.
- Rinse quinoa well in a large fine-mesh sieve under cold running water. Set sieve over a bowl and let quinoa drain well for at least 5 minutes. Bring 2 1/2 cups water to a boil with 1/2 teaspoon salt (kosher or fine) in a 3-quart saucepan. Add quinoa and simmer, covered, until water is absorbed and quinoa is tender, 16 to 20 minutes. Remove pan from heat and let quinoa stand, covered, 5 minutes. Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.
- Cut scallions into 2-inch pieces. Halve each piece lengthwise, then slice lengthwise into thin strips (julienne). Transfer to a large bowl.
- Using vegetable peeler, peel lengthwise strips from asparagus, beginning at bottom end, and add to scallion. Once you can't peel any more slices from a stalk, break off the thick end (reserving it for another use, such as soup) and add the remaining thin strip to bowl with scallions.
- Whisk together lemon juice with honey and 3/4 teaspoon kosher (1/2 teaspoon fine) salt until smooth. Add oil in a steady stream, whisking until combined. Taste and adjust seasoning, if desired, then whisk in grated eggs.
- Transfer quinoa to another large bowl and toss with herbs and 1/2 cup vinaigrette, or to taste. Toss asparagus with 3 tablespoons vinaigrette and salt and pepper to taste.
- Spoon quinoa onto salad plates, and top with a tangle of asparagus and scallion. Serve remaining vinaigrette on the side, or save, chilled, for another salad.
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