Asparagus Mimosa Salad
With fresh and sunny springtime colours, this early-summer dish adds a retro-cool feel to the buffet table. If watercress is unavailable, replace with peppery baby arugula.
Best Health magazine, May 2015; Photo by Yvonne Duivenvoorden
| Servings | Cook Time |
| 6Servings | 30Minutes |
| Servings |
| 6Servings |
| Cook Time |
| 30Minutes |
Ingredients
- 3 eggs
- 2 bunches asparagus trimmed (about 1½ lb/750 g)
- 3 cups watercress trimmed and loosely packed
- Shallot Tarragon Vinaigrette
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- sea salt to taste
- freshly ground pepper to taste
- 1 small shallot finely diced
- 2 tbsp fresh tarragon chopped
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Place eggs in a small saucepan with enough cold water to cover by 1 inch (2.5 cm); bring to a boil over high heat. Immediately remove from heat; cover and let stand for 16 minutes. Drain and return eggs to pan; cover eggs with cold water and let stand until cool. Drain and peel.
- Shallot Tarragon Vinaigrette: Meanwhile, in a bowl, whisk oil, vinegar and mustard. Add salt and pepper, to taste. Stir in shallot and tarragon.
- In a large wide saucepan of boiling salted water, cook asparagus until tender-crisp, about 2 minutes. Drain and chill in cold water. Drain well and pat dry.
- Cut eggs in half; separate yolks from whites. Using a grater, coarsely grate whites into a small bowl and yolks into another.
- When ready to serve, line a serving platter with watercress. Gently coat asparagus with half of the vinaigrette; arrange on watercress. Sprinkle with egg whites, then egg yolks. Drizzle with remaining vinaigrette.
Recipe Notes
Per serving: 143 calories, 5 g protein, 12 g fat (2 g saturated fat), 5 g carbohydrates, 2 g fibre, 106 mg cholesterol, 53 mg sodium
