📍 Where this dish comes from: Nice · Promenade des Anglais
Discover the history of this region →
Discover the history of this region →
A quintessentially French first course — fat white or green asparagus spears, blanched until perfectly tender yet still bearing a slight resistance, served at room temperature with a bold Dijon mustard vinaigrette, shaved hard-boiled egg mimosa, and capers. Simple and seasonal, this is French cooking philosophy distilled to its essence.
What You’ll Need
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 kg white or green asparagus woody ends trimmed and peeled
- 2 hard-boiled eggs finely chopped (mimosa style)
- 2 tbsp capers drained
- 2 tbsp fresh tarragon leaves
- 1 tbsp Dijon mustard vinaigrette
- 2 tbsp white wine vinegar vinaigrette
- 4 tbsp extra-virgin olive oil vinaigrette
- 1 tsp honey alternative vinaigrette
- Shallot vinaigrette
- Salt, pepper vinaigrette
Instructions
- Bring a large pan of salted water to boil. Cook white asparagus 6–8 minutes (green: 3–5 minutes) until tender when pierced. Do not overcook.
- Plunge immediately into ice-cold water to stop cooking and preserve color.
- Make vinaigrette: whisk Dijon with vinegar and sweetener. Slowly whisk in olive oil until emulsified. Add finely diced shallot. Season.
- Arrange asparagus on a platter in neat parallel rows.
- Spoon vinaigrette over generously.
- Scatter chopped egg mimosa over the spears.
- Finish with capers and fresh tarragon leaves. Serve at room temperature.
Nutrition
Serving: 1serving | Calories: 210kcal | Protein: 8g | Fat: 17g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Asparagus contains asparagine and fructooligosaccharides, a form of prebiotic fiber.
- Asparagus is a good plant source of glutathione, an antioxidant compound.
- Capers contain rutin, a bioflavonoid studied for its potential role in capillary and vascular health.