Thursday, 3 May 2012

Asparagus Mimosa

This would make a very impressive looking starter for a dinner party. It looks really complicated, but it is in fact far easier than it looks, and only two ingredients. If you find it a bit dry, serve with mayonnaise or a Hollandaise sauce. We used the leftover shallot and garlic sauce from yesterday.

Asparagus Mimosa

Serves 2
Free on Extra easy.

250g asparagus spears
3 eggs

Boil the eggs for ten minutes. Put the asparagus in a pan of boiling water, then switch off the heat. Leave in the pan to keep hot.

Shell the eggs and separate the white from the yoke. Press the white through a sieve with the back of a spoon, repeating with the yoke. Arrange on top of the asparagus and serve any sauce separately. VoilĂ ! 

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