This Asparagus and Egg Mimosa Salad is so called because the yellow egg yolks are reminiscent of mimosa flowers, a sign of spring. The cream adds richness to the dressing but it is not essential.
First, here is the list of the different ingredients you will need to prepare the Asparagus and Egg mimosa Salad that serves 4 to 6 as a starter
- 6 slices Parma ham
- 2 large free-range eggs
- Handful fresh parsley, chopped
- 1/2 bunch spring onions, finely sliced
- 600 g or 1 1/4 lb asparagus, trimmed
Now for the dressing :
- 1/2 red onion, very finely chopped
- 2 Tbsp red wine vinegar
- 1 Tbsp capers, drained
- 1 tsp dijon mustard
- 4 Tbsp extra-virgin olive oil
- 1-2 Tbsp single cream
Now, here are the different steps you will need to follow to make the Asparagus and Egg mimosa Salad with a 30 minutes preparation time
Heat a pan to high and lay out the parma ham until crisp. Set aside.
Bring a small saucepan of water to the boil over medium heat. Cook the eggs for 8 minutes. Drain and cool under cold running water. Peel and finely chop the eggs and put in a bowl. Add the parsley and spring onions to the eggs and gently combine.
Meanwhile, bring a separate pan of water to the boil and blanch the asparagus for 3 to 4 minutes until just tender. Drain and cool under cold running water, then set aside.
For the dressing, mix the onion, vinegar, capers and mustard together in a small bowl. Slowly whisk in the oil and season to taste. Stir in the cream, if using!
Arrange the asparagus on a platter. Scatter over the egg mixture and crumble over the crisp parma ham.
Drizzle with the dressing and serve.
