This classic French dish is named after the mimosa flower and combines beautifully roasted asparagus tossed with Maille White wine Mustard with Fine Herbs and topped with grated hardboiled egg whites and yolks. Perfect for a weekend brunch, office lunch or dinner side and can be served hot or cold.
Preheat your oven to 400° F and line a sheet tray with parchment paper. Place eggs in a small pot and cover with at least 1” of water. Bring to a boil and season with 1/2 teaspoon salt.
While waiting for water to boil, trim fibrous ends of asparagus. In a small bowl whisk olive oil, Maille White wine Mustard with Fine Herbs and 1/2 teaspoon salt. Toss asparagus with mustard mixture and spread in a single layer on the sheet tray. Roast for 10 - 12 minutes until asparagus appears slightly charred but still al dente. Arrange on a platter or serving dish.
When the water begins to boil, cook eggs for additional 4 minutes. Remove eggs from the water and place in an ice bath or under a cold running faucet to stop the cooking. Peel eggs while slightly warm and separate whites and yolks.p>
Press first egg whites, and then yolks into a fine mesh strainer and use a spoon to scrape the light egg pieces into a small bowl. Season with remaining salt and top asparagus.
Arrange asparagus on plate or serving platter and top with mimosa.
“Older” (but not expired) eggs peel easier and cleaner.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille