This refreshing Asparagus Salad with Mimosa Vinaigrette is a perfect springtime dish. The crisp asparagus pairs wonderfully with the creamy eggs, while the Mimosa Vinaigrette adds a tangy kick. It's a light and vibrant salad that's sure to impress.
Ingredients: 1 bunch of asparagus. 2 large eggs. 2 tablespoons olive oil. 1 tablespoon white wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 cups mixed greens e.g., arugula, spinach. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese. 1/4 cup toasted pine nuts.
Instructions: Cut off the tough ends of the asparagus and boil them for two to three minutes, until they are tender but still crisp. Move right away to an ice bath to stop the cooking. Remove the water and set it aside. Cover the eggs with cold water and put them in a saucepan. Bring to a boil, then lower the heat and let it cook for 9 to 10 minutes. Put the eggs in a bowl of ice water, peel them, and cut them up very small. Combine olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Use a whisk to mix the ingredients. Put the mixed greens on a platter to serve. Add chopped eggs, chopped fresh parsley, blanched asparagus, and grated Parmesan cheese on top. Add the Mimosa Vinaigrette to the salad and then top it with the toasted pine nuts. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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