Mimosas are a festive brunch drink, but they are also an Australian plant with pretty little yellow flowers, which inspire this dish (the diced egg resembles the flowers). It’s a delicious side dish that works for both an Easter brunch or Passover dinner. And the best thing is that you can prep it in advance and serve it either chilled or at room temperature. #Easy!
If you’re making this to bring to someone’s house, blanch the asparagus, prepare the dressing, dice the egg and assemble everything when you arrive. You’ll just need to give the dressing a quick whisk before drizzling. Happy spring!
1 pound asparagus, trimmed
Zest of a lemon
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
½ shallot, minced
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 hardboiled egg, diced finely
- Bring a large pot of water to a boil. Prepare a large bowl of very cold water and set aside. Add the asparagus to the water and boil for 1 minute, or until the color changes to a brighter shade of green. Drain the asparagus into a colander and immediately transfer the spears to the bowl of cold water to stop the cooking process. Let sit for about 10 minutes, then drain. Transfer to a serving platter.
- In a small bowl, whisk together the lemon zest, juice, mustard, olive oil, shallot, salt and pepper until smooth. Drizzle evenly over the asparagus.
- Sprinkle the diced egg over the asparagus and serve.