Recipes
Asparagus with egg mimosa
A surprising asparagus dish to impress your guests
4 people
60 minutes
Start by preparing the egg mimosa by boiling 8 pasteurized shell eggs in a pot of boiling water for 10 minutes. Once the eggs are cooked, shock them in a bowl of cold water to make peeling easier. Carefully peel the eggs and chop them into small pieces. Melt the clarified butter and mix it with the finely chopped eggs and fresh parsley to create a creamy mixture. Season with a pinch of salt and set aside.
For the yolk cream, freeze 10 pasteurized shell eggs for 48 hours at a temperature of -20°C. Remove the frozen eggs from the freezer one hour before use to allow them to slightly thaw. Separate the yolks from the whites as soon as possible and keep only the yolks. Add a splash of sunflower oil to the yolks and blend the mixture with a hand mixer until smooth and creamy. Season with salt and pepper to taste.
