IndustryEats

  • Recipes
    • Breakfast
    • Sandwiches
    • Pizza
    • Pasta
    • Seafood
    • Side Dishes
    • Salads
    • Soups
    • Breads
    • Desserts
  • Top 50 Food Blogs
You are here: Home / Side Dishes / Warm Asparagus With Eggs & Maple Vinaigrette Mimosa Recipe

Warm Asparagus With Eggs & Maple Vinaigrette Mimosa Recipe

May 31, 2017

I have recently discovered the absolute best method for cooking asparagus. I’ll tell you, I’ve cooked a lot of asparagus in my day and this is definitely the most tender, color preserving and tasty way to do it. Wondering what I’m referring to? Well, I’ll explain it all below. Don’t worry, it’s really easy.

Warm Asparagus With Eggs & Maple Vinaigrette Mimosa Recipe

The Recipe

When I first saw this recipe, I thought it looked like something I couldn’t pull off. First, the combination of eggs and asparagus was new to me. Second, I took one look at the photo in the cookbook and thought my version would look terrible. I was surprised when I prepared this dish, tasted it and loved it. I was just as surprised when I discovered that it was actually quite simple to photograph. Asparagus usually is. I don’t know why I was so nervous.

Boiling asparagus in salted water for approximately five minutes creates something tender and flavorful. I’m so used to frying or baking asparagus that I haven’t given boiling it much thought. That’s a shame because it really is the way to go. If you take a look at the photo above, you’ll see that each piece of asparagus is still in really good shape. The green color is there and having it boiled in salted water is sort of like cooking pasta in salted water. Whatever it is you’re boiling absorbs some of the salt. I’m thrilled with this cooking method and I plan to use it much more.

The eggs in this dish give it some interesting texture. When combined with the vinaigrette, of which I added a secret ingredient, they’re outstanding. As usual, it’s all in the vinaigrette. In this case, it’s a simple vinegar, olive oil and shallot combination. Throw in a few kalamata olives and the dish is packed with flavor and texture. It’s the perfect lunch or side dish.

See also  Autumn Slaw with Pecans & Dried Cranberries Recipe

Ingredients

Serves: 4

3 Eggs
1 Tablespoon Champagne Vinegar
1 Shallot, Minced
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Pure Maple Syrup
Salt
Ground Black Pepper
2 1/2 Pounds Asparagus
3 Tablespoons Sliced Kalamata Olives

Step-by-Step Instructions

I’d like to thank Williams-Sonoma and their resource called Complete Seasons Cookbook for this recipe. It’s another in a growing list that have created some fantastic dishes.

Cook the Eggs

In a medium sized saucepan, boil about 8 cups of water. Then, once boiling, carefully add the eggs and reduce the temperature to low, so the water remains at a slight simmer. Cook the eggs for exactly 11 minutes and then turn off the heat.


Hard Boiling Eggs

Transfer the eggs to a bowl of cold water and let them sit for at least 10 minutes. After that time, peel the eggs and place them in a bowl.

Hard Boiled Eggs

Finally, mash the eggs up thoroughly.

Mashed Hard Boiled Eggs

Prepare the Vinaigrette

In a medium sized bowl, add the shallot, vinegar, maple syrup and olive oil. Also, add a pinch of salt and a pinch of pepper. Mix all these ingredients well and set aside.

Minced Shallots

Shallot, Oil and Vinegar Vinaigrette

Cook the Asparagus


Prepare the asparagus by cutting off the tough ends.

Fresh Asparagus

Then, fill a large skillet about half way with water and with 2 teaspoons of salt. Bring the water to a boil over high heat. Add the asparagus and lower the heat to medium.

Boiling Asparagus

Let cook for about 5 minutes and then, using tongs, transfer the asparagus to a plate that’s lined with paper towels.

Plate & Serve

Directly after moving the asparagus to the plate with the paper towels, divide them between 4 new plates. Then, divide the eggs between those 4 plates as well. Place the eggs right on top of the asparagus. Finally, drizzle the vinaigrette over the eggs, add a few olives and serve.

See also  Italian Roasted Mushrooms & Veggie Recipe by Jo Cooks

The Final Asparagus with Eggs Mimosa

Again, I’m thrilled with how this came out. I didn’t think it would be so easy. I may use this recipe for Thanksgiving or Christmas. It’s elegant and would be perfect for an occasion like that. Enjoy and thanks for reading!

Asparagus with Eggs Mimosa

Related posts:

  1. Asparagus & Shrimp with Lemon Vinaigrette Recipe
  2. Asparagus with Egg Salad & Toasted Sesame Vinaigrette Recipe
  3. Oven Roasted Shrimp & Asparagus with Lemon Shallot Vinaigrette Recipe
  4. Asparagus & Goat Cheese Frittata Recipe
  5. Greek Inspired Roasted Potato & Asparagus Salad Recipe

Filed Under: Side Dishes

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Connect With Me

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

RECEIVE MY POSTS BY EMAIL!

Interested in receiving my posts by email? This is your chance! Simply place your email address in the box below and I'll deliver each and every post I write directly to your inbox.

Recent Comments

  • olive ware on Top 50 Food Blogs & Bloggers
  • Neha Singh on Top 50 Food Blogs & Bloggers
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers
  • Home Cook on Apple, Pecan, Feta Cheese & Cider Vinaigrette Salad Recipe
  • Heirloom cookbooks on Top 50 Food Blogs & Bloggers

Copyright © 2025 · IndustryEats.com Food & Cooking Blog · Privacy Policy