Asparagus Mimosa (Whole30, Paleo, Keto)

An overhead shot of a rectangular plate filled with Asparagus Mimosa, cooked asparagus tossed with a lemon vinaigrette and topped with chopped hard boiled eggs and chives.

4.91 from 11 votes

Asparagus Mimosa (Whole30, Paleo, Keto)

Asparagus Mimosa is a classic French recipe that’s the embodiment of spring on a plate! Combining tender-crisp asparagus stalks with a lemony vinaigrette and topped with fluffy, sieved hard boiled eggs—it’s the perfect vegetable dish to serve with Sunday brunch or a colorful spring supper.

Prep Time10

Cook Time15

Course: Appetizer, Side Dish

Cuisine: French

Keyword: gluten-free, keto, low carb, nom nom paleo, nomnompaleo, paleo, Vegetarian, Whole30

Servings:

Author: Michelle Tam

Ingredients

1½ pounds asparagus
Diamond Crystal kosher salt
2 tablespoons minced shallots
Zest from one lemon
2 tablespoons lemon juice
1 tablespoon champagne vinegar
¼ teaspoon Freshly ground black pepper plus more to taste
1 teaspoon dijon mustard
6 tablespoons extra virgin olive oil
2 hard boiled eggs
2 tablespoons minced chives, Italian parsley, tarragon, or chervil

Instructions

Fill a large bowl with ice water and set aside. Bring a large covered pot of water to a boil over high heat.
While the water is heating up, cut the bottom 2 inches off the asparagus.
When the water is boiling, add a large pinch of salt and stir to dissolve.
Carefully drop the trimmed asparagus spears in the boiling water and cook for about 2 to 6 minutes (depending on the thickness) or until bright green and tender-crisp.
Use a pair of tongs to transfer the asparagus to the bowl of ice water to stop the cooking process.
Carefully dry the asparagus with paper towels or a clean kitchen towel. If the spears are wet, the dressing won’t stick! Arrange the dried spears on a serving platter.
Mix the shallots, lemon zest, lemon juice, champagne vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl or liquid measuring cup. Add the mustard and slowly whisk in the extra virgin olive oil. Taste and adjust the seasoning as needed.
Pour the dressing over the asparagus, tossing to coat thoroughly.
Cut the hard cooked eggs in half and separate the cooked yolks from the whites.
Push the whites through a fine mesh sieve with a the back of a metal spoon on top of the dressed asparagus. Next, push the yolks through the fine mesh sieve. Make sure you scrape the outside of the sieve to get all the egg-y goodness!
Crack on additional black pepper and sprinkle the top with the chives or your favorite chopped fresh herbs. Enjoy!

Video

Notes

Make ahead instructions

The best thing about this dish is you can prep the components ahead of time and throw everything together right before serving! The cooked asparagus and hard cooked eggs can be stored in the fridge for up to 4 days. Make the vinaigrette the day you serve it, and don’t pour the dressing on the asparagus more than a few hours ahead of time because the stalks will turn a dull greenish brown color. (Yuck.)

Nutrition