Asparagus Mimosa
Updated Sept. 10, 2025
- Total Time
- 25 minutes
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Ingredients
- Coarse sea salt
- 1½pounds asparagus, trimmed
- 1egg
- Extra virgin olive oil
- 1lemon
- Freshly ground black pepper
- Maldon sea salt or another flaky sea salt
Nutritional analysis per serving (4 servings)
81 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 5 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels.
- Step 2
Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
- Step 3
Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.
Private Notes