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Asparagus Mimosa

with a light vinaigrette




Courtesy Sam Hoffer, My Carolina Kitchen

Cook’s Note: Asparagus Mimosa, also known as Asparagus Goldenrod is an elegant, easy to prepare dish that can be made ahead of time. It’s perfect for an Easter buffet and is an ideal companion to baked ham. Basically it is poached asparagus, served cold with a light vinaigrette and garnished with grated hard-boiled eggs and capers shown above or with chopped radishes. It’s known as Asparagus Mimosa because the grated hard-boiled eggs resemble mimosa blossoms. The name Goldenrod comes from the bright green asparagus garnished with yellow egg yolks. Classic dishes such as this were a mainstay on the menus of the grand hotels in a bygone era.

If you wish to grill or steam the asparagus, toss the grilled or steamed asparagus with the vinaigrette and garnish either with the grated eggs and capers.


Servings: four or more

Prepare My Carolina Kitchen’s Basic Recipe for poached asparagus. Dress with My Carolina Kitchen’s Basic French Vinaigrette below, using freshly squeezed lemon juice. Garnish with a chopped hard-boiled egg and some drained capers.



Poached Asparagus Ingredients
1 lb fresh asparagus, tough lower ends snapped off
2 teaspoons salt
Water flavored with low sodium, low fat beef broth* to taste

Asparagus Preparation & Method
After tough ends of asparagus have been removed, peel the remaining ends unless the asparagus is thin; if thin, leave as is. Bring water flavored with beef broth and 2 teaspoons salt to a boil in a shallow pan. Add asparagus, turn heat to low and cook for about 4 minutes until asparagus is crisp tender, taking care not to overcook. Immediately plunge the asparagus in an ice water bath to stop the cooking and retain the green color.

After a minute or two, remove the asparagus and dry well with a towel. Dress with a vinaigrette. Then you may either chill it for about an hour or serve it at room temperature.

Cook’s notes: I like to flavor my asparagus water with beef broth. It isn’t necessary, but it does bring a very nice flavor to the cooking broth.



French Vinaigrette Ingredients
1 Tablespoon good vinegar, or freshly squeezed lemon juice
3 Tablespoons extra virgin olive oil

½ Tablespoon finely chopped shallot, optional

½ to 1 teaspoon Dijon mustard to taste

Dash of hot sauce such as Tabasco

Maldon sea salt, or other good sea salt, and freshly ground black pepper to taste

Vinaigrette Preparation and Method
Put all of the ingredients into a jar with a tight fitting lid and shake well. Easily doubled or tripled. This also saves well in the refrigerator for a day or two. Omit the shallot, Dijon mustard, and hot sauce for a more basic vinaigrette. The mustard is used to emulsify the vinaigrette and keeps it from separating and the shallot and hot sauce bring added flavor and are highly recommended.



About Sam Hoffer

She’s a retired executive turned writer & food columnist. Currently, she writes a food column, and has won multiple awards in regional and national cooking contests. She also wrote a food column for The Abaconian newspaper when she and her husband, Meakin, lived in the "Out-Islands" of the northern Bahamas in Abaco on the tiny tropical island of Lubbers Quarters. She is a member of North Carolina Writers Network.

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