Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable. It’s also one of my Easter brunch favorite dishes. I look for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of brunch.
Ingredients
- 2 large organic eggs
- 2 bunches asparagus
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Maldon sea salt
- fresh ground black pepper
Servings: people
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.
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