Mimosa eggs and wild asparagus are a very tasty vegetarian appetizer. The mimosa effect makes them perfect for the Women’s Day, but they can be prepared for any occasion, especially at Easter and Easter Monday, when traditionally hard boiled eggs are cooked. Besides being an appetizer, they are also ideal to serve as a second course or main dish, very easy and quick to prepare. I used wild asparagus because they are in season now, but classic ones are also fine.
- Cuisine: Italian
Ingredients for Mimosa Eggs and Wild Asparagus
- 4 eggs
- 8 wild asparagus
- to taste mayonnaise (better if homemade)
- 1 bunch parsley
- to taste salt
- one-third onion
- 1 drizzle extra virgin olive oil
Tools
- 1 Saucepan
- 1 Frying Pan
- 1 Knife
Preparation of Mimosa Eggs and Wild Asparagus
Let’s see how to prepare mimosa eggs and asparagus.
I washed the eggs because they are from my chickens, but it’s better to wash them if you’re boiling them since sometimes the shell breaks. Place them in a pot with cold water and bring to a boil, let them boil for about 6/7 minutes so they firm up, then cool them in cold water. In the meantime, after cleaning and washing the asparagus, blanch them for a few minutes in hot water, cut the asparagus into small pieces leaving the tip larger, chop a small piece of onion just to give a bit more flavor and sauté it in olive oil, add the asparagus and sauté for a few minutes ensuring the tips don’t break. Once the asparagus are cooked, set aside the tips. Remove the eggshell and cut them in half, remove the yolk from the white and leave at least half a yolk aside, in a plate mash the yolks with a fork, add the prepared asparagus, the mayonnaise (I do it by eye), chopped parsley, a pinch of salt and mix, salt the white and fill with the prepared mixture, crumble the remaining yolk and sprinkle on each egg, take the asparagus tips and decorate the eggs, also add a few pieces of parsley, plate and serve. You can prepare them a few hours in advance.
notes
If you have leftover eggs, store them in the refrigerator in a closed container for up to the next day. I used only asparagus, but you can add other vegetables too.
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