White Asparagus with Mimosa Egg and Parsley Recipe

Ingredients:

• 1 pound white asparagus, trimmed
• 4 large eggs
• 2 tablespoons chopped fresh parsley
• 1 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 4-5 minutes, or until they are tender but still have a slight crunch.
2. While the asparagus is cooking, place the eggs in a separate pot of water and bring it to a boil. Let the eggs cook for 8-10 minutes, or until hard-boiled. Once cooked, remove the eggs from the pot and run them under cold water to stop the cooking process.
3. Once the asparagus is cooked, remove them with a slotted spoon and place them on a serving dish.
4. Peel the hard-boiled eggs and separate the yolks from the egg whites. Chop the egg whites into small pieces and place them in a bowl. Use a fork to mash the egg yolks into a fine crumb and add them to the bowl with the egg whites. Add the chopped parsley to the bowl and mix everything together.
5. In a separate bowl, mix together the lemon juice and extra-virgin olive oil. Pour this mixture over the asparagus and then sprinkle the egg and parsley mixture over the asparagus.
6. Season with salt and pepper to taste and serve immediately.

Verdict:

The tender white asparagus pairs perfectly with the creamy, tangy mimosa egg and fresh parsley. The lemon and olive oil dressing adds a bright, refreshing note to the dish. This easy recipe is perfect for a simple yet elegant appetizer or side dish.

Serving Suggestion:

Serve this dish as an appetizer or pair it with grilled chicken or fish for a light and flavorful meal.