Asperges mimosa de Kim Phat

Asperges mimosa


  • 1lbs steamed asparagus 15 minutes
  • 2 hard boiled eggs, yolks and whites separated and chopped
  • 4 small sour pickles and finely chopped
  • 1 CASE strong mustard
  • 1 CASE balsamic vinegar
  • 1 CASE maple syrup
  • 1 CAT of Provence herbs
  • 1/3 olive oil

Mode de préparation

1- cook the asparagus and immediately plunge them into ice water
2- Prepare the vinaigrette by mixing the mustard, maple syrup and vinegar. Emulsifier by adding olive oil.
3- place the asparagus on a plate and add the eggs and chopped pickles
4- Pour the vinaigrette over everything