Asparagus Mimosa
Serves: 6
  • Dressing:
  • ¼ cup finely chopped shallot
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons white wine vinegar or champagne vinegar
  • 2 Tablespoons soy-free Vegenaise or good quality mayonnaise
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 2 pounds medium asparagus, tough ends snapped off
  • Kosher salt
  • 2 hard boiled* eggs, peeled and rinsed
  • 1 Tablespoon chopped chives or parsley
  1. In a jar with a tight fitting lid, add the shallot, mustard, vinegar, Vegenaise, salt and pepper, and olive oil. Cover tightly with a lid, and shake to combine until fully emulsified. Set aside.
  2. To serve asparagus cold: Prepare a large bowl with ice water and set aside. See notes below to serve warm. Bring a large pot of water to a boil. Season the water with a handful of kosher salt. Add the asparagus to the boiling water and cook until crisp tender, 2-4 minutes (depending on thickness). Drain the asparagus and immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve until ready to serve.
  3. Separate the cooked egg whites from the yolks and finely chop both.
  4. To serve, place the asparagus on a platter, season with salt* and dress evenly with two-thirds of the vinaigrette. Sprinkle with the chopped egg whites, then the chopped egg yolks, and then sprinkle with the chives. Serve the remaining vinaigrette on the side.
Alternatively, if you would like to eat the asparagus warm, you can cook the asparagus without placing in an ice water bath and serve right away. Season with salt before serving. Another option is to roast the asparagus tossed with olive oil, salt and pepper at 400 degrees on a parchment lined baking sheet for 10-12 minutes or until tender. Then serve with dressing, eggs and chives.

*you don’t need to season with additional salt if asparagus was roasted in the oven with salt.

To hard boil eggs: bring a saucepan of water (enough to generously cover the eggs) to a boil. Carefully add the eggs with a spoon and set your timer for 10 minutes. Assemble a bowl with ice water. After 10 minutes, transfer the eggs to the ice water bath and allow to cool for 10 minutes and then remove.
Recipe by Pamela Salzman at