November 17, 2011

Asparagus mimosa


I have packed almost all of my cookbooks now, as we only have a couple of more weeks before we move into our new home. The last books standing in my bookshelf are the ones I love browsing the most, and two of them happen to be Yotam Ottolenghi's.

Yotam's recipe for asparagus mimosa suits my food philosophy perfectly. I'm all about simple flavours, I'm sure you know that by now. I don't really enjoy fiddly recipes, and I like to celebrate the seasonal produce as it is, embracing the flavours of the ingredients without messing about too much. Sure I enjoy cooking with somewhat exotic ingredients every now and then, but mostly my food is pretty straight forward.

This simple, humble asparagus mimosa is a celebration of pure flavours. The bright green asparagus spears are covered under a blanket of egg with only a couple of other ingredients to boost the flavours. It was a perfect dish on a rainy spring day.


Asparagus mimosa
(serves 2-4)
(recipe inspired by Yotam Ottolenghi)

2 bunches asparagus, woody ends cut off
2 eggs (free-range, organic)
1 tablespoon extra-virgin olive oil
1 teaspoon yellow mustard seeds
sea salt
freshly ground black pepper
sherry vinegar, optional

1. Hard-boil the eggs (7 minutes). Leave to cool completely before grating or shredding. I have a nifty little grater, one of those mouli-type ones, that I like using for this. Set the eggs aside. 

2. Heat the oil in a pan and add the mustard seeds and the asparagus. Cook for a few minutes, tossing the spears every now and then. Season with salt and pepper and add a small splash of vinegar, if you wish (this can colour the asparagus slightly, so leave it out if you wish to keep them bright green). Be careful not to over-cook the asparagus, it's quite nice with a bit of crunch served with a soft grated egg.

21 comments:

  1. A great spring dish! Scrumptious.

    Cheers,

    Rosa

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  2. Simple but beautiful dish. I have never eating asparagus and eggs together. I love how you chopped eggs so finely!

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  3. Eggs and asparagus go so well together! I enjoy a soft boiled egg with mine. Lovely post. Good luck with the move!

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  4. That looks incredibly good, beautiful photos, love your blog!

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  5. Please can I dive in and take a bite?! Looks soooooo good, Maria!

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  6. This is one of my favorite ways to eat asparagus... makes me wish it were spring already!

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  7. Such a pretty contrast with the shredded eggs and asparagus stalks.

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  8. I adore Ottolenghi and if I were to move, his would be the last cookbook to remain on my shelf. I wish asparagus were still in season! I need to remember this for spring!

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  9. Kiva ohje ja kaunis kuva! Minullakin on Ottolenghin ihana keittokirja.Hän on täältä alunperin kotoisin.
    Onnea muutolle!

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  10. This looks so delicious,and so simple and healthy! Although I was misled by the word mimosa in the title and was dreading the recipe for just a minute :)

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  11. What a unique idea! It took me a second to understand what was going on...looked like grated cheese but no- egg!

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  12. yes, I can always eat asparagus almost always unadorned. It looks very tastey this way.

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  13. Such beautiful pictures...simple and so delicious. I can't wait for asparagus season to come back round in the UK...

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  14. Love it! So simple yet delicious and perfect for the weather of late

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  15. Have had the combination many a time, but never thought of using mustard seeds, which would make it ever so much better!

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  16. I have never had asparagus this way and I cant wait to try it! Beautifully captured Maria!

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  17. How fantastic - two of my favorite ingredients starring the show. I often accompany eggs with asparagus, but have never seen them this way (I suppose it is Ottolenghi after all). Beautiful presentation!

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  18. Ooo, that looks so fresh and delicious.
    Congrats on your move and new home!

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  19. I have Ottolenghi's book, too! I love the way he put ingredients with lots of spice and hearbs to make it very unique and original.

    This mimosa salad looks so divine! Pretty pictures, as always! Such a lovely post.

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  20. So simple and wonderful and delicious. What a perfect snack!!

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  21. It's aptly named - the cooked egg scattered on the asparagus looks a lot like mimosa blossoms, both of which are plentiful in February here in the south of France. Very clever! I often make poached eggs on asparagus but I'm going to this version to my spring repertoire. Can hardly wait!

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