Spring has officially sprung and with it the gorgeous green veggies. My favourite asparagus is everywhere in the shops just now. at last I can make Asparagus Mimosa. A spring time treat that will make your heart sing and put winter well behind you for another wee while.
The sun is shining here on Walton’s Mountain, admittedly not all the time but the weather is improving and with it a sense of well being and hope. I love spring, the colours, the scents, that delicate warmth to the skin that has been missed so much over the long hard winter. I feel I can breathe again, feel my mood lifting and can clear my mind of mental clutter that seems to build up when you are holed up in the house bemoaning the cold, wind and rain all the time.
I’m back to blogging after a big of a gap. Thanks for your messages of concern guys. Anyway here we are with sun in the sky, greenery all around and those amazing spring colours popping up all over the place.
One of the gorgeous greens that is so prolific just now is asparagus. Perfectly formed fresh and crunchy British asparagus is a joy to behold. It makes the stuff you get in the supermarket the rest of the year just pale into insignificance, it is a mere imposter, a pretender to the throne of veggie greatness.
Keep it simple
Asparagus holds a lot of flavour. It can therefore stand up on it’s own without too much faffing about with fancy techniques and too many other ingredients.
It can be prepared is so many ways but sometimes I think keeping it simple is the best course of action. A few ingredients, minimal cooking and let those flavours sing.
For this asparagus mimosa I have used just seven ingredients.
While most recipes for asparagus mimosa have the asparagus as the only veggie ingredient and either steam or boil it, I like to add a few thin slices of onion and gently saute the asparagus and onion in a little butter and olive oil. While maybe not as healthy as steaming etc this does add a wonderful richness and more flavour to the dish.
Another difference with my asparagus mimosa is that I like to serve it slightly warm and not fully chilled as in most recipes.
Asparagus buying tips
When you are buying asparagus look for a strong green colour and firm stalks. Try to avoid those really thick chunky spears with woody stems, you want nice slim young asparagus that is packed with sweetness and flavour. All you need to do to prepare it is to trim off any toughness at the base.
When it comes to eggs always try to go for free range organic. Honestly you will taste the difference and your body will benefit in the long run.
This is spring time dish that is just perfect for lunch, especially if you can sit in a sunny kitchen and look out at all that spring goodness and colour.
- 500 g/1lb 2 oz fresh asparagus
- 2 tbsp thinly sliced onion
- 1 tsp olive oil & 1 tsp butter for cooking
- 1 hard boiled egg
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- sea salt & black pepper to taste
- Trim ends off the asparagus and gentle saute along with the thinly sliced onion in the butter and olive oil for about 3 minutes.
- Remove from heat and place on a serving platter.
- Finely chop the hard boiled egg and mix in a small bowl along with the olive oil, lemon juice, dijon mustard and seasoning.
- Spoon the dressing over the asparagus and serve immediatey.