Mimosa salad with cooked and raw asparagus

Mimosa salad with cooked and raw asparagus

By
From
Nature
Serves
4
Prep
15 mins
Cooking time
15 mins
Photographer
Françoise Nicol

AD— Tie the asparagus spears into small bundles, leaving a long end of string that you can attach to the handle of the saucepan. This way you can take them out easily without damaging them.

PN— Asparagus contains asparagine, a harmless aromatic molecule that can be smelt in the urine after eating. The herbs in the sauce add vitamins, especially vitamin C.

Prepare the asparagus and eggs

Ingredients

Quantity Ingredient
2 bundles green asparagus
2 eggs

Method

  1. Peel and wash 2 bundles of green asparagus. Cut the tips into 10 cm lengths. Remove the hard white base and keep the rest.
  2. Put 4 of these tips to one side.
  3. Plunge all the others in salted boiling water and cook for around 5 minutes (depending on the size). In the meantime, fill a large bowl with water and ice cubes.
  4. Lift out the asparagus spears with a slotted spoon and cool them in the iced water. Then drain on a dish covered with a tea towel.
  5. Hard boil 2 eggs (10 minutes) in the boiling water used for the asparagus. Cool and shell them.
  6. Cut the 4 reserved asparagus tips into fine shavings with a mandoline slicer and place on a small plate.

Make the sauce

Ingredients

Quantity Ingredient
1 sprig tarragon
2 sprigs parsley
2 sprigs chervil
4 tablespoons sherry vinegar
1 greek-style yogurt
1 tablespoon dijon mustard
3 tablespoons olive oil
salt
freshly ground black pepper

Method

  1. Wash and cut up the leaves of 1 sprig of tarragon, 2 sprigs of parsley and 2 sprigs of chervil.
  2. Cut the reserved asparagus bases into small cubes. Place in a bowl and add, mixing well each time, 4 tablespoons of sherry vinegar, 1 Greek-style yogurt (125 g), 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil and the chopped herbs. Season with salt and freshly ground black pepper.

To finish your dish

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Lay the cooked asparagus tips in the serving dish and coat with the sauce.
  2. Grate the hard-boiled eggs on top with a cheese grater.
  3. Top with the flakes of raw asparagus and serve.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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