Asparagus Mimosa is a French vegetable classic of steamed asparagus, chopped hard boiled eggs, and a mustardy vinaigrette. It’s the perfect recipe for showcasing black garlic. The balsamic-like sweetness of the garlic plays off the rich creaminess of the hard-boiled eggs and the springtime freshness of just-steamed asparagus. And when you serve the dish tartine-style, none of the little bits of egg or garlic get left behind on the plate! The blended vinaigrette that dresses the spears is silken and lemony with a hint of garlic.
1 lb. green or white asparagus
2 cloves black garlic
2 Tbsp. chopped parsley
4 slices large hearty country bread or sourdough bread
1 clove fresh garlic, peeled and cut into pieces
2 Tbsp. Dijon mustard
1/4 cup fresh lemon juice
3/4 cup vegetable oil
½ teaspoon fine sea salt
- Put the eggs in a saucepan with water to cover. Cover, and bring to a boil. As soon as the water boils, remove the pan from the heat, then let the eggs cook in the hot water 10 minutes. Dunk the eggs in cold water to cool them quickly (this reduces the risk of a green ring around the yolk).
- Meanwhile, prepare the vinaigrette. Blend the garlic and mustard with an immersion blender. Add the lemon juice, then the oil, and blend until smooth and creamy.
- Cut off the hard parts of the asparagus stalks. Cook the asparagus for 3 to 4 minutes (green) 15 to 20 minutes (white) in a large pot of salted water. Drain and set aside.
- Finely chop the black garlic on a cutting board. Peel the eggs, then chop them with the black garlic, adding a pinch of salt to season the mixture.
- To serve: Toast the bread slices, then spread them liberally with the vinaigrette. Place 4 or 5 asparagus on top, then top the asparagus with a few spoonfuls of the vinaigrette, and finish with the hard-boiled eggs. Sprinkle with parsley and serve immediately.