Dressing for White Asparagus: My Mimosa Recipe with Egg

The dressing for white asparagus consists of 1 tablespoon of mustard, 2 tablespoons of white wine vinegar, and 6 tablespoons of oil, along with a finely chopped shallot and chives. Add a grated hard-boiled egg, and you’ve got the mimosa version—the best one, in my opinion.

In France, asparagus season is in the spring, but in the fall, this recipe also works well with imported or jarred asparagus, which is best enjoyed warm under the pergola.

Ingredients for 4 people

• 1 kg of white asparagus (16 to 20 spears)
• 2 eggs
• 1 tablespoon of Dijon mustard
• 2 tablespoons white wine vinegar or sherry vinegar
• 3 tablespoons of olive oil
• 3 tablespoons of canola oil
• 1 shallot
• 1/2 bunch of chives
• Fine salt and freshly ground pepper
• Coarse salt for the cooking water

For 2 people, use 500 g of asparagus and 1 egg, but keep the entire vinaigrette: it will keep for 3 days in the fridge in a sealed jar.

Preparation: 20 min · Cooking: 15 to 18 min

The Step-by-Step Recipe

1. Peel the asparagus with a vegetable peeler, starting 2 cm below the tip and working down to the base, laying them flat so they don’t break. Cut off 2 to 3 cm of the stem, which is often fibrous.
2. Tie them into 2 bundles and submerge them in a large pot of boiling salted water—10 g of coarse salt per liter. Cook for 12 to 18 minutes over low heat, depending on their size: the tip of a knife should slide in easily at the base.
3. Meanwhile, boil the eggs for 10 minutes in boiling water, cool them under cold running water, and peel them.
4. Gently drain the asparagus on a clean dish towel and let them cool slightly.
5. Prepare the vinaigrette: Dissolve a pinch of salt in the vinegar, add the mustard, then slowly drizzle in the oils while whisking to emulsify. Season with pepper and stir in the finely chopped shallot.
6. Grate the hard-boiled eggs or mash them finely with a fork, and chop the chives.
7. Arrange the asparagus while still warm, drizzle with vinaigrette, and sprinkle with egg mimosa and chives. Serve immediately.

My Cooking Tips

• Salt before oil: It doesn't dissolve in oil, so dissolve it in vinegar first.
• Warm rather than icy: Once taken out of the fridge, white asparagus loses its aroma. If prepared in advance, take them out 30 minutes before serving.
• Alsatian-style: In Alsace, asparagus is served with three sauces—vinaigrette, mayonnaise, and mousseline—and a plate of ham. Perfect for a large gathering.
• Nothing is lost: Simmer the vegetable peels and stems for 20 minutes in 1 liter of water, and you'll have a flavorful broth for a cream soup or risotto.

Under the pergola: how to serve

For an appetizer, allow 4 to 5 asparagus spears per person; for a main course, served with baby potatoes and cured ham, double that amount. A lively, briny Cassis Blanc or a Palette Blanc pairs well with their mild bitterness—to be enjoyed in moderation.

Everything is prepared the day before: asparagus cooked, wrapped in plastic wrap, and stored in the fridge; vinaigrette in a jar; hard-boiled eggs peeled. Don’t worry—no one will notice the difference if you bring them out at the right time. Under the wooden pergola, in the low October light, a starter like this sets the stage for a great meal.

Your Questions

How do you make the dressing for the asparagus?

Use 1 part vinegar to 3 parts oil, with mustard to thicken it. Dissolve the salt in the vinegar, add the mustard, then slowly drizzle in the oil while whisking. Shallots and chives finish it off.

What's the best sauce for white asparagus?

The three classics are vinaigrette, mayonnaise, and mousseline sauce. Mimosa vinaigrette is the simplest and lightest, while mousseline is the richest option for warm asparagus. It all depends on whether you serve them warm or cold.

What seasoning goes well with asparagus?

Add salt to the cooking water, then a tangy sauce to bring out their sweetness: vinegar, lemon, or mustard. Chives, chervil, or tarragon go very well with them. A twist of pepper, and that’s it.

Asparagus with vinaigrette: hot or cold?

Warm, ideally: they’re more flavorful and soak up the dressing better. Cold, they’re still very good if you take them out of the fridge 30 minutes beforehand. Scorching hot, on the other hand, they overpower the freshness of the sauce.

How can you tell if white asparagus is cooked?

Press the tip of a knife into the base—the thickest part—; it should go in easily. Overcooked asparagus becomes soft and stringy, while undercooked asparagus remains tough at the base. Taste one—that’s still the surest way to tell.