Green Asparagus with Eggs Mimosa

  • Feeds 1 - 2 people
  • Prep time 15m
  • Cook time 5m
Description

Asparagus and eggs are a match made in heaven, and they are so well combined in this piquant, herbal sauce. Green asparagus from the Wye Valley is the best in the world, so make sure to cook it only until just tender, to avoid losing any of its bright pea-like flavour and gently crisp texture.

  1. Trim the bottom of the asparagus stalks to remove any woody sections.
  2. Cook the egg in boiling water for 8 minutes. Peel and chop finely.
  3. Steam the asparagus until just cooked - a couple of minutes. Plunge into iced water.
  4. Combine the Dijon, red wine vinegar, capers, shallots, parsley and olive oil with some salt. Mix in the chopped egg.
  5. Arrange the asparagus on a plate and pour the dressing over.

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