Asparagus Mimosa with Crispy Prosciutto
Asparagus Mimosa is a classic French dish of asparagus, hard boiled egg and a vinaigrette. It’s perfect for spring!
Ingredients
- 1 Pound asparagus trimmed
- 2 Boiled eggs roughly chopped
- 3 Slices prosciutto
- Fresh dill roughly chopped
- Fresh chives roughly chopped
For the dressing
- 4 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- ¾ Teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Pre heat the oven to 375 and prepare a parchment paper lined baking sheet. Lay the prosciutto slices on the parchment and cook until darkened in color and crisp; about 12 minutes. When cooled, roughly chop the prosciutto and set aside.
- Meanwhile, fill a large, straight sided pan with 2-3 inches of water and bring to a boil. Salt the water, add the asparagus and cook until tender crisp; about 4 minutes. While the asparagus is cooking, prepare an ice bath. Transfer the asparagus from the pan to the ice bath to stop the cooking. Drain and pat dry.
- Make the dressing. In a small bowl, whisk the lemon, mustard and olive oil together until well combined. Season with salt and pepper to taste.
- Arrange the asparagus on a platter and spoon the chopped eggs over the top followed by the crispy prosciutto. Drizzle the dressing over the dish and garnish with fresh herbs.
- Enjoy!