Asparagus and Eggs Mimosa
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Asparagus and Eggs Mimosa
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 12-15 minutes |
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Ingredients
- 2large organic eggs
- 2bunches asparagus
- 2tablespoons extra virgin olive oil
- 1teaspoon Maldon sea salt
- fresh ground black pepper
Instructions
- Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
- Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
- Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks. Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
- Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.