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.
Voilà!
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