Asparagus with Tarragon Vinaigrette and Eggs Mimosa

By: Georgeanne Brennan

  • Yield: 6 Servings
  • Cuisine: French
  • Course: Side Dish


  • 2 Large Eggs
  • 2 1/4 lbs Asparagus, trimmed
  • 3 tbsp Extra Virgin Olive Oil
  • 3 tbsp Sherry Vinegar
  • 3 tsp Dijon Mustard
  • 2 tbsp Spring or Green Onion, minced, white only
  • 2 tbsp Tarragon, minced
  • Salt and Pepper, to tase


  1. Put the eggs in a saucepan and cover by 2 inches with cold water. Bring to a boil over high heat, uncovered. Remove from the heat, cover, and let the egg stand for 20 minutes. Remove and let stand 5 minutes in cold water. Peel and cut the egg in half. Remove the yolk. Press it through a fine sieve and set aside in a small bowl. Finely chop the egg whites and set these aside in a small bowl.
  2. Trim the asparagus by bending until it snaps. Discard the lower, woody portion. Trim the broken end on a diagonal. Fill a large saucepan half full with water and bring to a boil over high heat. Add the asparagus, and reduce the heat to medium high. Cook between 45 seconds and 2 minutes, depending on size and maturity of asparagus. It should be bright green and retain a little crunch. Remove to a bowl with ice cubes and cold water and chill. Remove and pat very dry. Arrange on a platter.
  3. In a bowl, combine the olive oil and mustard, whisking together. Add the vinegar, minced onion, salt, pepper and tarragon. Arrange the asparagus on a platter, and pour the vinaigrette over it, coating it well. Set aside at room temperature for up the 30 minutes before serving.
  4. To serve, sprinkle half with sieved yolks, and half with the chopped egg whites.