Asparagus Mimosa
A classic French vinaigrette served with asparagus, over which you grate hard boiled eggs: this dish is named after this garnish, as the eggs are reminiscent of Springtime mimosa flowers.
Welcome to Notes from my Kitchen—delicious weekly recipes and inspiration to eat well and seasonally from an English garden.
With so much green abundance in Spring a classic vinaigrette is a trusty friend; whether making a green salad of Spring lettuce, or dressing podded peas, broad beans, asparagus, or artichokes (later in the month of May). The list of uses certainly goes on. Pre-made dressings are often expensive and seemingly full of unnecessary additives and ingredients to lengthen their shelf life, conversely a homemade vinaigrette is an opportunity to use a beautiful quality vinegar and olive oil to optimise flavour but also their health benefits. Often the best test of a cook, or indeed a restaurant, is their version of a simple Salad Vinaigrette. Made well it is a delicious, light and flavourful, made badly it can be a soggy horror.
This week’s recipe has my quantities for a Vinaigrette, from which you can make many dressings.
Add shallots for a French Vinaigrette with some bite
Add a tablespoon of mayonnaise for a Creamy Vinaigrette
Add more honey for a sweet Honey Mustard Vinaigrette
Add herbs for a Herb Vinaigrette, which works well over roast chicken, or a piece of fish and so on
Add lemon for a Citrus Vinaigrette
The basic dressing rule is 3 parts oil: 1 part “sharp”. You simply need the “sharp” to cut through the oil and by “sharp” it could be vinegar, or citrus, or both. I had been adding Blood Oranges to my vinaigrette throughout April, which has a beautiful complex citrus flavour both sharp and sweet, with the deep colour of a red wine vinegar.
This week it is time for a recipe to celebrate a good vinaigrette and beautiful green English Asparagus, which has a short and delightful season. At home in my late mother’s garden she planted two beds of asparagus. It can take 3 years to establish an asparagus bed as you need time to develop a strong root system; not harvesting any spears allows the plants to develop. By the third year you can then start really harvesting and take a good haul to enjoy and in my opinion it will be worth the wait. After the asparagus are gone the stems will go to seed in the Summer. I personally love their tall willowy cover, they add drama to the vegetable garden as you enter.
Recipe of the Week
Asparagus Mimosa
Asparagus served with a classic vinaigrette, over which you grate hard boiled eggs. It is named after this garnish as the eggs are reminiscent of Springtime mimosa flowers. The eggs melt into the vinaigrette and enriched the dish. This dish is simple and irresistible, I hope you will enjoy.
Serves 4-6
Ingredients
2 organic eggs
4 bunches of asparagus (900g approx)
1 teaspoon Dijon mustard
1/2 teaspoon runny honey
2 tablespoons white wine vinegar
sea salt and black pepper, to season
5-6 tablespoons
1 tablespoon drained capers, to serve (optional)
Method
Place the eggs in a pan of cold water and bring to boil, boil for 9-10 minutes for hard boiled eggs (depending on the size of the eggs). Remove to cold iced water and then peel.
Prepare the asparagus, wash, trim the stems removing the woodier base and peel the bottom part of the stem if needed. The younger the asparagus the less you will need to peel and trim. Place over boiling water in a pot, with an inset steamer basket. And steam until just cooked 4-5 minutes, but this will depend on the size of the asparagus. You do not want to overcook. Remove the asparagus and place in a bowl of iced water for 30 seconds. Carefully remove to lay the asparagus on kitchen towel to drain excess water. Take a large platter and arrange your asparagus down the centre.
Next make your dressing, in a bowl whisk the mustard and a little honey until combined, next add the vinegar, salt and pepper, then slowly add the olive oil whisking continuously to allow the dressing to emulsify. Check for seasoning.
When you are ready to serve lightly dress the asparagus with the dressing, grate over the hard boiled eggs, using the small grater setting, scatter with capers and chopped chives.