A side dish that screams “Welcome spring!” So pretty on your buffet table, and so fresh and clean and tangy. This classic spring dish got its name from the Mimosa tree, because the grated eggs resemble the blooms of the Mimosa tree in springtime.
I know, I know. There is a popular champagne drink with the same name. This Mimosa dish would be yummy to serve with a pitcher of Mimosas – the beverage! I love the sound of these Blood Orange Mimosas.
What could be better for your springtime feast?
I love the lemon vinaigrette on this asparagus – it really brings out the freshness of the spears beautifully.
ROASTED ASPARAGUS MIMOSA
2 pounds asparagus, trimmed
1 tablespoon coconut oil, melted
1 tablespoon red wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 tablespoon honey
1 tablespoon minced capers
3 tablespoons olive oil
2 large hard boiled eggs
Preheat oven to 400 degrees.
Toss the asparagus in coconut oil and then spread on a baking sheet in a single layer. Sprinkle with salt and pepper. Roast at top of oven for about 12 to 15 minutes, until softened and lightly browned. (Time may need to be increased if your asparagus is thick.)
Whisk together the vinegar, shallot, mustard, honey and capers. Whisk in olive oil and then add salt and pepper to taste.
Remove the asparagus from oven and toss with the vinaigrette. Spread on a serving platter. Grate the eggs and sprinkle on top.
Roasted Asparagus with Dijon Vinaigrette, Cookin Canuck
Roasted Asparagus and Mushroom Carbonara, Closet Cooking
Roasted Asparagus with Parmesan Crust, Jeanette’s Healthy Living
Roasted Asparagus Hummus, The Perfect Pantry
Slow Roasted Asparagus, Kalyn’s Kitchen