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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Asparagus Mimosa

Fnely grated hard-cooked eggs mimic the look of yellow mimosa blossoms in  Asparagus Mimosa. The eggs add color and richness to spring vegetables, pasta, and salads as demonstrated in this asparagus side dish.

Southern Living APRIL 2013

  • Yield: Makes 4 servings
  • Hands-on: 10 Minutes
  • Total: 10 Minutes


  • 1 pound fresh asparagus
  • 1 teaspoon cider vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 hard-cooked egg, grated
  • 2 tablespoons spicy smoked sausage, finely diced and sautéed
  • 1 teaspoon chopped fresh chives
  • Hot sauce


Trim asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain. Toss with vinegar, olive oil, salt, and pepper. Place on a serving platter; top with grated egg, sautéed sausage, and chopped fresh chives. Serve with hot sauce.


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Asparagus Mimosa Recipe