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Recipe Detail Page
Shaved Asparagus Mimosa Salad
Early Summer 2012
Adding grilled shrimp to this recipe turns it into a main course. Mimosa is a typical French presentation for asparagus. The grated egg yolks scattered over the salad look like the mimosa flower.
LEMON AÏOLI DRESSING
¼ cup (60 mL) mayonnaise
2 tbsp (30 mL) lemon juice
½ tsp (2 mL) finely chopped garlic
¼ tsp (1 mL) grated lemon rind
2 tbsp (30 mL) grated Parmesan
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
SALAD
1 lb (500 g) thick spears of asparagus, ends snapped off
½ head fennel
¼ cup (60 mL) chopped chives
Yolk of 1 hard-boiled egg
1 Combine mayonnaise, lemon juice, garlic, grated lemon rind and Parmesan. Whisk in olive oil and season with salt and pepper.
2 Using a vegetable peeler, shave asparagus into long ribbons.
3 Cut fennel in half, reserving half for another use. Remove the core and shave fennel on a mandolin or use a sharp knife to slice very thinly. Combine vegetables in a bowl and season lightly with salt and pepper. Toss with dressing.
4 Arrange salad on a platter. Sprinkle with chives and grate egg yolk overtop.
Serves 4
