Green asparagus mimosa-remoulade

Savory recipes Spring 30 minutes to 1 hour Végétarienne Easy Faitout

Prep time

30 minutes

Cooking time

10 minutes

Serves

4 people

Method

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

Ingredients

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

Utensil

Pot

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.