Mimosa is the simple garnish of grated hard-cooked egg that looks beautiful on asparagus and green beans. If you cook the egg so the yolk is still bright yellow (no unsightly gray rims around the yolk), the garnish is light and sunny and springlike.
This was a specialty of the Cordon Bleu Cookery School in
2 bunches fresh asparagus, stems trimmed
Salt, to taste
Olive oil (for sprinkling)
2 teaspoons white wine vinegar
1 tablespoon capers, drained
1. In a saucepan of boiling water, lower the eggs and start the timer. Cook them for 10 minutes exactly. Transfer to a bowl of very cold water. Crack the eggs with the back of a spoon and remove a band of shell. Return to the cold water. When they are cold, peel off the shells. Dry the eggs. Grate the egg through the fine holes of a box grater onto a plate.
2. In a large skillet filled with 2 inches of boiling salted water, cook the asparagus for 3 minutes, moving the stalks on the bottom to the top for even cooking. Remove from the water and rinse with very cold water. Set on paper towels to dry.
3. On a platter, arrange the asparagus. Sprinkle with olive oil, vinegar, salt, and half the capers. Use the tip of a knife to arrange the grated egg in a band across the asparagus. Add the remaining capers. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.