Asparagus mimosa from Plenty (page 182) by Yotam Ottolenghi

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Notes about this recipe

  • ShayLRoss on June 09, 2026

    Very simple and easy dish to pull together, made it as a light brunch. Highly recommend getting the best quality asparagus and olive oil.

  • larad_egqsa2 on May 08, 2026

    Very easy and delicious. I made half the recipe for a light lunch and it was perfect. Would definitely be impressive as a side dish or appetizer.

  • anya_sf on June 26, 2017

    This is a very simple, delicious version of a classic dish. Super quick and easy to make.

  • Breadcrumbs on May 08, 2011

    p. 182 Another enticing photograph in the book and, some lovely looking asparagus at the market was all it took to convince me to try this recipe. I love eggs and asparagus together and the idea of inviting some capers to the party had me salivating!! This dish comes together fairly quickly. Eggs are hardboiled and grated. Asparagus is boiled to cook then drained, drizzled w olive oil and sprinkled with capers, salt, pepper and the grated eggs. That's it, you're done! I think this would make a lovely starter however tonight I served it as a side dish w some bistecca style grilled steaks. We really enjoyed this dish and would be happy to have it again. A perfect spring dish and, now I’m two for two w this book!! Photos here: http://chowhound.chow.com/topics/781958#6522075

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