Proverb: « When friends are around, the asparagus doesn't get cold. »
Roasted asparagus mimosa-style
Entrance to the banks of the Loire.
Temps de préparation
Preparation time: 30 minutes
Cooking time: 30 minutes
Cooking time: 30 minutes
Ingrédients
2 nice bunches of fairly plump green asparagus
4 to 5 eggs
1 nice bunch of chives (or 1/2 bunch of flat-leaf parsley if unavailable)
Non-bitter olive oil, rather mild, to respect the delicacy of the asparagus
Balsamic vinegar
Fine salt
Fleur de sel for crunch
White pepper
Mustard seeds
4 to 5 eggs
1 nice bunch of chives (or 1/2 bunch of flat-leaf parsley if unavailable)
Non-bitter olive oil, rather mild, to respect the delicacy of the asparagus
Balsamic vinegar
Fine salt
Fleur de sel for crunch
White pepper
Mustard seeds
Préparation
- Market:
Tour the market to hunt down the finest asparagus and the freshest chives, if you don't have a vegetable patch at home (or a generous neighbor).
- Eggs:
Hard-boil the eggs (I like them at 8 minutes), then stop the cooking in cold water just as you would for asparagus, even though here, they will eventually be roasted. Set aside.
Asparagus: Peel the asparagus from the tip towards the stem (it’s the easiest way), trim the woody part of the stem, then cut the stem into 2 or 3 equal portions, depending on its length.
Rinse the asparagus.
Roast the stems in a pan with olive oil, covered once they have browned.
- Mimosa:
Peel the eggs and mash them with a fork.
Finely chop the chives and mix them with the eggs. Add salt.
- Asparagus:
As soon as the asparagus stems start to get tender, add the tips, which are more delicate, cover and cook for 3 to 4 minutes.
Drizzle the asparagus with a generous splash of balsamic vinegar—Maïté-style—sauté to coat them well like a caramel, then leave over low heat for 2 minutes to reduce. Season with good white pepper, which is more subtle than black, or even a blend with a few mustard seeds in your grinder.
Plate by placing the eggs over the asparagus.
When ready to serve, add a few pinches of fleur de sel for crunch.
Serve immediately.
Tour the market to hunt down the finest asparagus and the freshest chives, if you don't have a vegetable patch at home (or a generous neighbor).
- Eggs:
Hard-boil the eggs (I like them at 8 minutes), then stop the cooking in cold water just as you would for asparagus, even though here, they will eventually be roasted. Set aside.
Asparagus: Peel the asparagus from the tip towards the stem (it’s the easiest way), trim the woody part of the stem, then cut the stem into 2 or 3 equal portions, depending on its length.
Rinse the asparagus.
Roast the stems in a pan with olive oil, covered once they have browned.
- Mimosa:
Peel the eggs and mash them with a fork.
Finely chop the chives and mix them with the eggs. Add salt.
- Asparagus:
As soon as the asparagus stems start to get tender, add the tips, which are more delicate, cover and cook for 3 to 4 minutes.
Drizzle the asparagus with a generous splash of balsamic vinegar—Maïté-style—sauté to coat them well like a caramel, then leave over low heat for 2 minutes to reduce. Season with good white pepper, which is more subtle than black, or even a blend with a few mustard seeds in your grinder.
Plate by placing the eggs over the asparagus.
When ready to serve, add a few pinches of fleur de sel for crunch.
Serve immediately.
