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Asparagus Mimosa

Yield
Servings
Prep time
10 mins
Courses
Side dishes | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Gluten-free
Source
Adapted from Activist's Asparagus by Wade Mueller and Jeff Ryan

Description

Delightfully green spears of fresh, tender asparagus tossed in a buttery sauce. Garnished with a chopped egg or tofu and granished with fresh chervil.

Ingredients

  salt
4 Tbutter (or margarine, melted)
2 Tlemon juice
2 eggs (hard-boiled, peeled and chopped, or 1/2 lb. tofu, drained and crumbled)
  pepper
8 ozasparagus (trimmed, woody ends peeled if necessary)
1 Tchervil (fresh, chopped)

Instructions

Poach asparagus in lightly salted boiling water. Cook just until tender and avoid overcooking. Drain asparagus well and arrange on serving plate. Season with salt and pepper to taste. Mix the melted butter or margarine with lemon juice in a small bowl, and drizzle over asparagus. Top with hard-boiled eggs or tofu and garnish with chopped chervil.

Notes

Fresh chervil can be hard to find. Try fresh fennel fronds, dill or chives as a substitute.