Events and Celebrations

Asparagus Mimosa

cook 20 mins
  • 6 quails' or 2 hens' eggs
  • 200 g (7 oz) asparagus
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon single cream
  • 75 ml (3 fl oz) olive oil
  • 1 tablespoon capers, drained
  • 50 g (2 oz) pitted black olives, chopped
  • salt and pepper
  • Bring a pan of water to the boil and gently lower in the eggs. Cook the quails' eggs for 5 minutes and the hens' eggs for 8 minutes. Remove from the pan and cool under cold running water. Cook the asparagus in a pan of lightly salted boiling water for 3–5 minutes until just tender, drain and cool under cold running water.
  • Stir together the mustard, vinegar and cream and then slowly whisk in the oil, a little at a time. Season well.
  • Arrange the asparagus on 4 plates and drizzle over the dressing. Roughly chop the eggs and scatter over the asparagus together with the capers and olives.
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