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Warm Asparagus with Eggs Mimosa

Warm Asparagus with Eggs Mimosa

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 Serves 6.
This signature spring dish works equally well as a simple first course or as a side dish. Pencil-thin asparagus can be used in place of larger spears, in which case you need not peel them. Braised baby leeks can also replace the asparagus. Serve with slices of toasted country-style bread brushed with extra-virgin olive oil and garnish each serving with a few niçoise olives, if you like.


  • 2 eggs
  • 1 Tbs. Champagne vinegar
  • 1 shallot, minced
  • 3 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 2 1/4 lb. large asparagus spears


Have ready a bowl of ice water. Bring a small saucepan three-fourths full of water to a boil. Reduce the heat to medium and add the eggs, being careful not to crack them. Simmer for 10 minutes until hard-cooked. Using a slotted spoon, transfer the eggs to the ice water and let cool for 30 minutes.

In a small bowl, whisk together the vinegar, shallot, olive oil, salt and pepper. Set the vinaigrette aside.

Remove the eggs from the water and peel them. Press them through a coarse-mesh sieve into a bowl. Set aside.

Cut or snap off the tough stem ends from the asparagus spears and discard. Using a vegetable peeler, peel the bottom 3 inches of each asparagus spear to remove the tough outer skin. Bring a large sauté pan filled with salted water to a boil. Add the asparagus, reduce the heat to medium and cook just until tender, 4 to 6 minutes.

Using tongs, transfer the asparagus to a double thickness of paper towels to drain briefly, then arrange the spears on a warmed platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Sprinkle the eggs over the center of the asparagus spears and serve immediately.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).