Asparagus Mimosa

Asparagus Mimosa
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    wine vinegar

  • 3

    fresh chopped parsley

  • 1 tsp.
    (5 mL)


  • 1/4 cup
    (60 mL)

    olive oil

  • Salt and pepper to taste

  • 24

    cooked asparagus

  • 1

    hard boiled egg, grated

  • 8


  • 4

    black olives


Mix vinegar, chopped parsley, sugar and oil.

Salt and pepper.

Arrange the asparagus on a serving dish and top with dressing.

Sprinkle with grated egg and garnish with tomatoes and black olives.

To prepare asparagus:

Using a paring knife, remove the tough skin from the base of the stalk, reducing the thickness removed as it thins near the tip.

You can also simply break off or trim the white part of the base.

Wash in cold water and tie the stalks in a bundle to protect the tips while cooking.

Cooking asparagus:

Steam: bring 1 in. (2 cm) water to a boil in a deep pot.

Stand the asparagus in the pot vertically, tips up, in a strainer basket.

Lower the basket into the pot, cover and cook 10-15 minutes over medium heat.

In water: bring 5 in. (13 cm) lightly salted water to a boil in the bottom of a double boiler.

Immerse the asparagus vertically, tips up, keeping the tips above the water.

Bring to a boil, lower heat, cover with the upper section of the inverted double boiler and cook 6 to 12 minutes.

Microwave: place 1 lb. (450 g) asparagus in a shallow dish.

Add 1/4 cup (60 mL) water, cover and cook at high about 8 minutes.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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