Asparagus Mimosa

Serving size:
 2 Servings


    • 2 T
    • lemon juice
    • 4 T
    • butter (or margarine, melted)
    • salt
    • 8 oz
    • asparagus (trimmed, woody ends peeled if necessary)
    • pepper
    • 2
    • eggs (hard-boiled, peeled and chopped, or 1/2 lb. tofu, drained and crumbled)
    • 1 T
    • chervil (fresh, chopped)
10 minutes
Ready in
10 minutes


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

Adapted from Activist's Asparagus by Wade Mueller and Jeff Ryan


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.


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


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