The “mimosa” in this recipe’s title refers to the mimosa flower, which looks a bit like this salad’s sieved egg yolk garnish. Asparagus forms the base, for a fresh spring time starter or side dish.

Yield: Serves 6.



  • 24 asparagus spears, trimmed
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped green onion
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 large hard-cooked eggs, peeled and halved


  1. Cook asparagus in boiling salted water just until tender, about 6 - 8 minutes; drain. Cool immediately in ice water; drain.
  2. To prepare vinaigrette, whisk together vinegar, green onion, mustard, salt and pepper until combined. Gradually whisk in oil until blended; set aside.
  3. Remove yolks from eggs. Force yolks through a sieve using the back of a spoon. Finely chop egg whites.
  4. Toss asparagus with 2 tbsp vinaigrette. Arrange asparagus on a serving plate. Sprinkle egg whites across centre of asparagus. Sprinkle yolks over egg whites. Drizzle remaining vinaigrette over top.
Nutritional analysis per serving:

144 calories, 13.6 g fat, 3.6 g protein, 2.9 g carbohydrate, 1.4 g fibre, 143 mg sodium