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Asparagus Mimosa https://www.metro.ca/userfiles/image/recipes/Asperges-mimosa-186.jpg PT15M PT15M PT30M
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.
4
2 Tbsp. (30 mL) wine vinegar 3 fresh chopped parsley 1 tsp. (5 mL) sugar 1/4 cup (60 mL) olive oil 24 cooked asparagus 1 hard boiled egg, grated 8 tomato 4 black olives
Asparagus Mimosa

Asparagus Mimosa

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    wine vinegar
  • 3
    fresh chopped parsley
  • 1 tsp.
    (5 mL)
    sugar
  • 1/4 cup
    (60 mL)
    olive oil
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  • 24
    cooked asparagus
  • 1
    hard boiled egg, grated
  • 8
    tomato
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  • 4
    black olives
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Imprimer ma sélection

Preparation

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

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