It’s official, spring has sprung and the markets are exploding with asparagus right now. You can’t walk two feet without getting assaulted with these vibrant green spears.
I’ve fallen in love with this cold preparation for asparagus salad. It’s perfect for a big brunch or dinner party because you can easily prep it in advance, plus the presentation of the dish with the mimosa of hard-boiled eggs is dramatic.
Have you heard of eggs mimosa before? No, this is not some bizarre brunch cocktail with an egg in it. This kind of mimosa is simply finely chopped hard-boiled eggs, often used as a garnish. The preparation gets its name from the yellow blossoms of the mimosa flower. Spring blooms for a spring meal!
Pro tip for prepping your asparagus this season: peel the bottom half of the stalks with a vegetable peeler to remove the tough outer skin. You will end up with a nice tender stalk that’s a gorgeous jade green color.