Duo of Asparagus with Eggs Mimosa Cooking Recipe

Duo of Asparagus with Eggs Mimosa Cooking Recipe

Serves 4

Preparation time: 30 minutes
Cooking time: 10 minutes


White and green asparagus pulp

  • 10 oz. (300 g) white asparagus
  • 8 oz. (250 g) green asparagus
  • ½ tablespoon extra virgin olive oil
  • ⅔ teaspoon (3 g) salt
  • 2 drops red wine vinegar
  • 1 dash of Dijon mustard
  • Freshly ground black pepper

White asparagus juice and seasoned bread

  • ⅓ cup (80 ml) white asparagus juice
  • 3 oz. (80 g) plain sourdough bread
  • 1 teaspoon extra virgin olive oil
  • 2 drops red wine vinegar
  • 1 pinch of salt

Tarragon mayonnaise

  • 2 teaspoons water
  • 1 teaspoon red wine vinegar
  • 1 sprig of tarragon
  • 1 (1 oz./22 g) egg yolk
  • 2 drops soy sauce
  • 1 pinch of sugar
  • ½ cup (112 ml) grape seed oil
  • Salt, pepper

Deviled egg legg

  • ¼ tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 pinch of freshly chopped tarragon
  • 1 dash Dijon mustard
  • 1 teaspoon of mayonnaise from a siphon
  • Freshly ground black pepper


  • Salad greens
  • Finely chopped tarragon
  • Licorice powder
  • Extra virgin olive oil
  • Freshly ground black pepper

Duo of Asparagus with Eggs Mimosa Cooking Recipe 1

Cooking Method

Prepare the white and green asparagus pulp.

  • Gently grate the two asparagus varieties into separate containers using a grater to obtain the pulp.
  • Press the white asparagus pulp to extract the juice, filter, and set aside.
  • Season the white and green pulp with the oil, salt, pepper, vinegar, and mustard.

Prepare the white asparagus juice and seasoned bread.

  • Mix the juice of the white asparagus in a bowl with the oil, vinegar, and salt.
  • Cut the bread into small dice and soak it in this juice. Strain and set aside.

Make the tarragon mayonnaise.

  • Boil the water with the vinegar and sprig of tarragon, then leave to infuse for 15 minutes.
  • Mix the yolk with the soy sauce; add the tarragon-flavored water and vinegar mixture with a pinch of sugar.
  • Add the grape seed oil in a thin stream, whisking continuously to form a mayonnaise.
  • Season with salt and pepper. Pour the mayonnaise into a siphon fitted with a gas cartridge.
  • Shake well and keep in the refrigeratorfor use later.

Prepare the deviled egg.

  • Boil the egg for 7 minutes, remove the shell, and crush it with a fork.
  • Season with the olive oil, salt, pepper, tarragon, mustard, and mayonnaise.
  • Mix gently to obtain a smooth cream.

Assemble the dish.

  • Arrange the following in a circle on each plate: a spoonful of white asparagus pulp, ½ spoonful of green asparagus pulp, 1 spoonful of egg mimosa, and 1 spoonful of bread flavored with asparagus juice.
  • Place a small mound of salad greens in the center, season with olive oil and tarragon vinegar, decorate with mayonnaise piped from the siphon, and top with the finely chopped tarragon and licorice.
  • Sprinkle with olive oil and season with salt and pepper.

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