It’s hard to believe, but I’m creeping up on my one year anniversary of Feed Me Phoebe! With that in mind, I’ve been trying to brainstorm better ways of sharing recipes and food wisdom with you. When I began, there were many categories and columns I was exploring. But in wake of my TV hiatus and a very busy fall, I ended up resting on my laurels with the usual recipe + story + glamour shot combo.
I hope you’ll scroll down or back to see the snapshots from my week. It’s one of the ways I’m going to try and put more of myself on this site. I’d be curious to hear what else you want to see. More lifestyle? More tips? More chocolate? I’m definitely going to pick up the What’s Eating You column again, so if there are any burning cooking questions you have for me, please leave those below as well or feel free to email them to me.
I’m going to be making some changes to the sidebar (functionality requests welcome too!), and one of the things I want to add is a section for seasonal recipes like this asparagus mimosa.
I made this dish as part of my Oscar night spread with Easter in mind. I’m only half Jewish, but I still can’t remember having ever been to an Easter meal – though my grandparents did host an awesome egg hunt that I was determined to dominate every year while still pretending I wasn’t that competitive. Every year around this time I google traditional Easter dishes. And there always seems to be an asparagus dish in there somewhere alongside the lamb. So here we are.
Regardless of whether or not you celebrate the holiday, asparagus mimosa is a springtime classic made even more so by the addition of a bright and tangy Meyer lemon and shallot vinaigrette. My metal sieve is by far my least favorite thing to clean, but the pillowy egg crumbs that result are well worth the pain over the sink.
Let me know your FMP wishlist in the comments – very much looking forward to your feedback!
- 2 pounds asparagus
- Sea salt
- 2 hard boiled eggs
- 1 small shallot, minced
- 3 tablespoons Meyer lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- Bring a large pot of salted water to boil. Trim the asparagus and tie into two bundles with kitchen twine.
- Blanch the asparagus for 2-3 minutes, until tender but still green and vibrant. Remove to an ice bath or a colander and rinse with cold water until cool. Remove the twine - the asparagus will shrink as you cook them, so it should slide right off.
- Meanwhile, halve the eggs and push them through a metal fine mesh sieve.
- Whisk together the shallot, Meyer lemon juice, 1/2 teaspoon salt, and Dijon. Add the olive oil in a thin stream and whisk constantly until combined.
- Arrange the asparagus on a platter, drizzle with the vinaigrette, and top with the egg.