Green Asparagus with Eggs Mimosa
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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.
- 500g green asparagus
- 1 egg
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 shallot, finely chopped
- 1 tablespoon flatleaf parsley, finely chopped
- Trim the bottom of the asparagus stalks to remove any woody sections.
- Cook the egg in boiling water for 8 minutes. Peel and chop finely.
- Steam the asparagus until just cooked - a couple of minutes. Plunge into iced water.
- Combine the Dijon, red wine vinegar, capers, shallots, parsley and olive oil with some salt. Mix in the chopped egg.
- Arrange the asparagus on a plate and pour the dressing over.
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