Friday, February 14, 2014

Asparagus Mimosa


Fresh asparagus is making it's debut here in the southwest. These bright green stalks packaged in small tight bunches are one of my favorites. I had bookmarked this recipe from the cookbook "Plenty", by Yotam Ottolenghi a year or so ago and decided to give it a go. It's is a fairly simple recipe that depends on the quality of the vegetable itself. The asparagus is cooked until just tender and then drizzled with olive oil. Served topped with grated eggs, capers and some roughly chopped tarragon and you have the beginnings of a great meal.

Ingredients:

2 eggs
2 bunches of medium asparagus
2 tablespoons good - quality olive oil
2 teaspoons small capers, drained
1 teaspoon Malden sea salt
Black pepper
1 teaspoon Tarragon (chopped)

To prepare:

Soft boil eggs, then immerse in a bowl of ice and water. Let cool. Peel the eggs and grate on a coarse cheese grater.

Bend the asparagus until the tough ends snap off, discarding the ends. Place spears in a large pot of boiling water and cook for 3 minutes or until just tender. It may take slightly longer depending on the thickness of the stalks.

Drain and place on serving platter. Drizzle the oil over the asparagus and sprinkle with the capers. Top with grated egg, staying close to the center of the stalks so that the tips and bases remain visible. Spoon the capers over the spears. Top with salt, black pepper and chopped Tarragon. Enjoy!





Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

29 comments:

  1. i am so jealous you guys have asparagus already! asparagus with eggs is a great combo, i particularly love it poached and the capers fried.
    i adore ADORE Ottolenghi, i have his book Jerusalem and it is my all time fave cookbook, and most used.

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    1. Fried capers and poached eggs sounds really great as well. Will have to try. Thanks Lan!

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  2. I would love to try this when hosting a small dinner party. My only hesitation is worrying about the overpowering aroma of the soft boiled eggs. Please alleviate my concern... also, your thoughts on adding finely chopped red onion or shallots?

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  3. Hi Sandra, I would soft boil the eggs about 9 to 10 minutes. Sometimes if you cook eggs more than that they get that green ring around the yolk that creates that sulfur smell. I think red onions or shallots would be a great addition to this recipe. So nice to hear from you. Hope to see you this summer.

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  4. This dish screams love to me. Love from that dish to me. That cookbook is fantastic.

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    1. Hi Maureen, your right it is a great cookbook. Thanks for the comment.

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  5. Thanks for the heads up on timing when boiling the eggs. Will try soon. And yes, looking forward to the summer!

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    1. Cheri, just finished my dinner party of 6 and the asparagus mimosa was a hit! I did as you instructed, only using French grey sea salt... otherwise, my guests loved it... second servings were enjoyed by all. Did use your suggestion on the boiling of the eggs and YOU were spot on.

      Thank you!

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  7. Replies
    1. This would make a great lunch. Thanks Tandy.

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  8. I really want to buy that book by Yottam Ottolenghi, Cheri .... I flicked through it once and it's fabulous! Asparagus and eggs is a wonderful classic. I've never seen eggs grated like that though!

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    1. Hi Helen, it is such a good book, one of my favorites.

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  9. Plenty is one of the best cookbooks recently published.
    I've made this recipe before but completely forgot about it. Thanks for the remainder Cheri, I'm going to get me some asparagus now! :)

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    1. Thanks Mike, I agree it is one of the best. Have a great week-end.

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  10. Cheri, this looks like yet another great recipe from Yotam Ottolenghi - aren´t his cookbooks just the best?! You did a wonderful job with the presentation - the asparagus looks fresh and delicious and I love asparagus paired with eggs and capers.
    Have a lovely weekend!

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    1. Hi Andrea, Thanks for the acknowledgement. I too love the asparagus and egg combination. Happy weekend!

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  11. I LOVE the sound of this - no wonder this cookbook is so popular! It looks great and I love anything with eggs. I can't wait to get my hands on some good asparagus!

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  12. I made this dish this past summer! So simple and yet so delicious!

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  13. I like how you grate the eggs on top. I've never thought of using a cheese grater for eggs - genius!

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  14. This looks so delicious, Cheri. I've been busy thinking up asparagus recipes as well because we all need spring to be here! lol. This dish has fabulous flavours and I'm going to try it this weekend. Thanks so much.

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  15. I've never thought to grate eggs (always have just chopped) but it would really help get the pieces smaller and into more bites! Sounds tasty, can't wait for asparagus to be in season in Michigan!

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    1. Thanks Kelly asparagus and eggs are such a good combo!

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