Asparagus Mimosa
Asparagus mimosa is a classic dish named for the pretty yellow-and-white flower. It's easy to make, tastes delicious and looks impressive!
Ingredients
Asparagus
- 1 bundle of asparagus (6 to 8 spears per person)
- 4 eggs
- Sea salt
- Freshly ground pepper
- 200 g Nordic shrimp
- 4 radishes, julienned
- A few stems of fresh dill
Sauce
- ⅔ cup ( 170 mL ) frozen shelled edamame
- ½ cup ( 125 mL ) 2% M.F. plain Greek yogurt
- 1 1/2 tsp ( 7.5 mL ) maple syrup
- 1 tsp ( 5 mL ) lemon juice
- 1 tsp ( 5 mL ) Dijon mustard
- ¼ cup ( 60 mL ) fresh dill, roughly chopped
- 2 tbsp ( 30 mL ) fresh chives, chopped
- ½ tsp ( 2.5 mL ) sea salt
- Freshly ground pepper to taste
Instructions
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Bring a pot of water to a boil and cook the edamame for about 1 minute (do not overcook to preserve the colour). Drain and rinse in cold water. Set aside.
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Using a mini food processor, blend together all the sauce ingredients until the texture is smooth. Set aside in the refrigerator.
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Place the eggs (in their shells) in a saucepan and cover with at least 1 inch of water. Cover the saucepan and place it on high heat, and bring it to a boil. Remove from the heat and let sit for 12 minutes. Use a colander to strain the eggs, then immediately run them under cold water.
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Delicately shell the eggs on the countertop. Separate the egg whites from the yolks and use a knife to finely chop them. Sprinkle with a small pinch of salt and pepper. Set aside.
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Chop off the hard, fibrous ends of the asparagus spears.
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Bring a medium saucepan of salted water to a boil. Add the asparagus and cook for 2 minutes until they are still crisp. Plunge the asparagus into ice water, drain and set aside.
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Distribute the sauce, asparagus, egg whites and yolks, and shrimp on four plates. Garnish with the radish and dill. Serve and enjoy!
Notes
- To transform this recipe into a meal salad, add a whole grain, such as quinoa, and reduce the number of servings to two.
- Don’t hesitate to vary the asparagus cooking method in this recipe e.g. grilled, prepared on the stovetop, steamed. A vegetable’s flavour can vary depending on how it is cooked.
Recipe created for eggs.ca by Genevieve Plante - Vert Couleur Persil and photographed by Laura G. Diaz. You can find Genevieve on Instagram and her site.