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Green asparagus mimosa-remoulade

Savory recipes Spring 30 minutes to 1 hour Végétarienne Easy Faitout
Prep time
30 minutes
Cooking time
10 minutes
4 people


  1. Remove the hard parts (stems) from the asparagus stalks
  2. Immerse the asparagus in salted boiling water, cook until the stalks are tender, then cool down in ice water
  3. Set aside
  4. Cook the eggs in a saucepan for 10 minutes once the water starts to boil
  5. In a small bowl, whisk the mustard with the salt and pepper
  6. Gradually add the oil until it is absorbed, but make sure the sauce remains an emulsion
  7. Julienne the gherkins, then add them to the sauce with the capers
  8. Peel the eggs
  9. Chop the white and add it to the sauce
  10. Season as needed
  11. Press half the yolks through a sieve
  12. Arrange the asparagus on a plate, cover with sauce, and garnish with the mimosa egg yolk


  • 2 bunches of green asparagus
  • 4 eggs
  • 1 tbsp gherkins
  • 1 tbsp capers
  • 1 tsp mustard
  • 10 cl (2/5 cup) oil
  • Salt, pepper




Why cook with a stockpot?

A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.


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