Asparagus Mimosa Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Spring asparagus lightly blanched then tossed in a tangy shallot and tarragon vinaigrette, topped with finely grated soft-cooked egg whites and yolks separately. Uses champagne vinegar instead of white wine vinegar and replaces cornichons with pickled capers. Slightly longer blanch for tender snap, garlic-infused oil replaces plain oil for depth. Bright, sharp, textured. A fresh twist on a classic technique highlighting contrasting textures and colors. No nuts, dairy, gluten, or heavy creams. Great for light starters or veggie-centric meals. Timing less rigid, focus on texture. Egg grated fine but wit hsmall rustic chunks retained.
Prep:
25 min
Cook:
4 min
Total:
29 min
Servings:
4 servings
#vegetarian
#gluten-free
#dairy-free
#French-inspired
#spring vegetables
#vinaigrette
#soft-boiled eggs
Always thought asparagus mimosa needed more than just mustard vinaigrette and pickles. Tried bitter little capers instead of cornichons—more nuanced, don’t overpower. Soft-boiled egg for more tender fluffy texture; grated differently retains character better than hard-boiled. Oil with garlic infusion adds umami without dairy or nuts. Blanching time crucial. Too short, fibrous. Too long, limp and sad. Watch that vibrant green snap and gentle give. Sauce needs patience—whisking oil slow avoids slick, flat assembly. The egg grated fine but still rustic, no puree; textural contrasts make the plate sing visually and on palate. Learned from burnt vinaigrette fails, overboiled asparagus disasters. This version molds those lessons. Efficient prep if you have mise en place. No frills. Just purity of ingredients and respect for timing.
Ingredients
- 500 g fresh asparagus, trimmed medium thick
- 1 soft-boiled egg
- 15 ml champagne vinegar
- 5 ml Dijon mustard
- 45 ml garlic-infused olive oil
- 15 ml chopped pickled capers
- Salt and freshly cracked black pepper
About the ingredients
Asparagus size matters—thicker stalks tolerate extra minute blanch—test often, snap is your guide. Soft-boiled egg not raw but not crumbly hard either—cook 5 minutes for best results, cool immediately in ice water, peel gently. Champagne vinegar sharper than usual white wine vinegar, balance with extra olive oil if needed. Garlic-infused olive oil brings mild savoriness without harsh raw garlic bite. Capers can be salted or brined—rinse lightly if too salty. Mustard must be fresh Dijon, not overly grainy or it upset emulsification. Salt carefully; aggressive salt early can curdle vinaigrette when oil added. Lace adjustments with tasting—vinegar strength varies. No nuts, gluten, or dairy here to keep it clean but flavorful. If olive oil unavailable, try mild avocado oil but lose some aroma.
Method
- Bring salted water to boil. Drop asparagus in. Watch carefully. Slightly softer than usual, 4 minutes max. Perfect al dente—still snap and color vibrate. Drain immediately. Pat dry extensively to stop carryover cooking. Let cool till just warm, not cold or hot.
- Cut soft-boiled egg in half. Separate white and yolk carefully. Using fine side of box grater, grate egg white first; tiny feathery strands keep light texture, like fresh snow. Then grate yolk separately—the richer, crumbly bits want their own spotlight.
- In small bowl, combine champagne vinegar and Dijon mustard. Whisk thoroughly. Slowly drizzle in garlic-infused olive oil while stirring vigorously to create emulsified vinaigrette. Add pickled capers last—small pops of salt and tang bite through richness.
- Toss warmed asparagus in about 25 ml vinaigrette, gently but thoroughly. Taste, adjust salt and pepper precisely—champagne vinegar is sharper than expected. Some days needs extra mustard punch; other times just a pinch. Trust nose and tongue.
- Arrange dressed asparagus on shallow dish. Carefully arrange grated egg white along one side, yolk on opposite side. Visual contrast essential—windown to layering flavors. Drizzle remaining vinaigrette over top. Serve warm or room temperature—never icy cold; mutes flavors.
- Eat immediately or within hour—textural shift quick, asparagus soggier over time. Leftovers? Dress asparagus after reheating briefly in steam to revive crunch.
Cooking tips
Watch asparagus closely in blanch—color brightens then dulls quickly, tactile snap fades too. Drain and pat dry ASAP after cooking, or sauce waters down. Degrease vinaigrette by slowly adding oil while whisking constantly; rushed addition makes oily slop. Grate egg gently; too much force crushes textures. Separate whites and yolks to show contrast; mixing homogenizes flavor and texture—avoid. Dress asparagus while warm but not hot to help absorb and soften vinaigrette slightly but preserve shape. Arrange eggs on plate like mosaic, making dish visually attractive; this is more than garnish. Serve quickly, leftover asparagus picks up moisture, loses appeal. Reheat in steam sparingly to restore snap before dressing again. Kitchen hacks: grate eggs over parchment to avoid mess, use immersion blender only for vinaigrette if hurried but avoid brutality to delicate capers. Season final dish carefully, mustard and vinegar intensity not consistent bottle to bottle. Break recipe down into prep segments for efficiency.
Chef's notes
- 💡 Blanch asparagus just right; time crushes texture. Four minutes max for medium-thick stalks is a guideline, not gospel. Watch color—bright green then dull signals overcook. Snap soft but present. Drain fast; pat dry or risk watery vinaigrette. Carryover heat dulls crispness; cool till warm only. Timing matters here more than flame height.
- 💡 Soft-boiled egg needs precise timing. Five minutes in boiling water then immediate ice bath locks texture; whites set but tender, yolks crumbly not chalky. Peel gently to avoid mush. Grate whites and yolks separately on fine side and medium side of box grater; preserve airy strands and rustic chunks for contrast. Avoid puree or blending.
- 💡 Make vinaigrette by slowly whisking garlic-infused olive oil into sharp champagne vinegar and Dijon mustard base. Add oil drop by drop at first; emulsification fragile. Mustard grain and freshness influence stability. Salt hesitantly; too early or too much breaks sauce. Finish with pickled capers last to keep bursts of brightness intact; rinse if overly salty.
- 💡 Dress warm asparagus gently. About half vinaigrette to start, toss lightly but thoroughly. Taste and tweak seasoning as champagne vinegar punches sharp; balance with mustard or oil if needed. Warm not hot; too hot softens asparagus too fast, muting texture. Keep some dressing for drizzling on plate; preserves layered flavor and visual appeal.
- 💡 Serve immediately or within an hour; textures shift fast. Leftover asparagus sogginess from moisture release is a real problem. Reheat quickly with steam just to revive snap before adding more vinaigrette again. Grated eggs lose charm when sitting; don’t mix yolks and whites or risk dull flatness visually and texturally.
Common questions
How long to blanch asparagus exactly?
Depends on thickness, four minutes usual. Watch color change, look for bright green then slight dull. Snap test critical. Overcook means limp mush. Immediately drain or cooking never stops; pat dry fast to keep crunch.
Why separate egg white and yolk?
Texture contrast main reason. White grates into feathery fines, yolk richer crumbly bits. Mixed, loses interest. Separate grating preserves rustic look and feel. Also avoids homogenized flavors; better taste dimension.
Can I substitute vinegar?
Champagne vinegar sharper than usual. White wine or sherry vinegar possible but change punch. Reduce mustard if vinegar milder. Some add touch sugar to balance sharpness. Avoid balsamic here; too dark, sweet, overwhelms light asparagus.
Best way to store leftovers?
Refrigerate covered; asparagus sogginess happens quick. Reheat briefly steaming, not microwaving, or cold lose texture. Store vinaigrette separately if possible. Reassemble just before eating to protect crispness and egg texture.
