Asperges Mimosa (Asparagus with Mimosa Egg and Vinaigrette)
Tender asparagus dressed in mustardy vinaigrette and showered with finely grated egg, so the yolk looks like yellow mimosa blossom.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £0.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the eggs in a small pan for 10 minutes until hard, then cool them under cold running water, peel and set aside.
10 min - 2
Bring a wide pan of salted water to the boil. Add the asparagus and cook for 3 to 4 minutes, depending on thickness, until just tender when pierced with a knife.
3 min 30 s - 3
Lift the asparagus out and plunge it into a bowl of cold water for 1 minute to keep it bright green, then drain and pat dry.
- 4
Lay the asparagus on a platter. Stir the shallot into your ready made basic vinaigrette (see the base recipe) and spoon it over the spears.
- 5
Separate the egg whites from the yolks. Push the whites through a fine sieve, or chop very finely, over the asparagus, then do the same with the yolks to make the mimosa.
- 6
Scatter over the parsley and serve at room temperature.
Tips
- Snap the asparagus where it bends naturally. The woody ends go in the stock pot, not on the plate.
- Press the yolk through a sieve with the back of a spoon for fine, fluffy mimosa crumbs.
- Serve with a wedge of lemon on the side for people who like extra sharpness.
Storing and freezing
Best eaten within 1 hour. Leftovers keep 1 day in the fridge, but the asparagus loses its colour in the dressing.
Questions
Why is it called mimosa?
The finely sieved egg yolk resembles the yellow blossom of the mimosa tree. The name is used in French cooking for any dish topped with sieved hard boiled egg.
Can I use frozen asparagus?
Yes, but fresh is much better. Cook from frozen for 3 to 4 minutes, drain very well and pat dry before dressing so the vinaigrette is not watered down.
Is this gluten free?
Yes. It contains no wheat, though you should check your Dijon mustard is labelled gluten free. It is also dairy free and nut free.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.