Monday, June 21, 2010

Asparagus Mimosa

I attempted something from "Closet Cooking" today. Not only are his recipes fabulous and creative, his pictures are always so bright and vivid! Here is Kevin's Asparagus Mimosa...
And here's mine:
What gives?? I followed the recipe EXACTLY but my eggs are not near as bright! Aside from the appearance however, this recipe was pretty good. It was nice and light and fresh tasting. Here's the recipe:

Asparagus Mimosa 

2 eggs
1 pound asparagus
1 lemon (juice)
2 tablespoons olive oil
1 teaspoon dijon mustard
salt and pepper to taste
1 handful parsley or chives (chopped)

1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
4. Run the asparagus under cold water to stop the cooking process and set aside.
5. Remove the shell from the egg and force the egg through a sieve with medium sized holes (and when this doesn't work, simply smoosh and crumble with your fingers).
6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.

MY REVIEW: Lovely recipe which satisfied my previously mentioned dijon mustard *as an ingredient* craving for the day.  Any ideas on how to get my egg yolks that yellow??

JASON'S REVIEW: I thought it was delicious and I don't know. It was good. Damn good.

1 comment:

  1. I just happened upon your blog. Love the recipes.

    LOL... I feel your pain with the photography.