Hello everyone, Jess here. Happy Sunday! Time for our weekly Sunday dinner with our friends, the Bucks. Today we are using some of our asparagus and eggs with a plan to mix it up a bit – Asparagus with Eggs Mimosa!
Bring water to a boil and simmer a couple of eggs in the water for 10 minutes. Cool them off in some cool water and set aside while you move on to the vinaigrette.
I’ve seen Eggs Mimosa made with shallots, and sometimes scallions. What I have on hand is some leeks from the chest freezer and will be working with those. This is a pretty flexible vinaigrette, so feel free to do what works best for you!
For this version I whisked together the following:
- 1 tablespoon champagne vinegar
- 1 leek center finely diced (about 1/2 tbsp)
- 3 tablespoons extra virgin olive oil
- pinch of kosher salt (freshly ground pepper to taste also works)
Blanch your asparagus for 3-4 minutes before plunging into ice water to stop the cooking process, then drain well and put on your plates or platter.
Return to you eggs, which have hopefully cooled off some by now. Peel them and push them through a coarse sieve.
Drizzle your vinaigrette over your warm asparagus before topping with the egg mixture.
That’s all there is to it! Hope you enjoy this simple dinner, we look forward to seeing you tomorrow for Memorial Day and the 3rd “Show” of the Spring CSA!