Asparagus and Quinoa Mimosa
Not that kind of mimosa.
Eggs and asparagus are harbingers of spring, and this light and healthy recipe is a great way to jump into the season. In culinary terms, mimosa refers to crumbled hard-cooked eggs used in deviled eggs or sprinkled over salads and vegetables. Its name is inspired by the brilliant yellow mimosa flowers that bloom in the spring, most famously in the south of France. This dish brings spring to your table. It's a perfect lunch or brunch entrée – and it happens to go very well with champagne mimosas.
Asparagus Mimosa with Quinoa
Serves 3 to 4
- 1 cup red quinoa, rinsed
- 2 cups water (or chicken stock)
- Extra-virgin olive oil
- 1 pound thin asparagus, woody ends trimmed
- 1 tablespoon finely chopped mint, plus extra for garnish
- 1/2 teaspoon finely grated lemon zest, plus extra for garnish
- 1/2 teaspoon freshly ground black pepper
- 1/2 lemon
- 1 large egg, hard boiled
- Sea salt
- Place the quinoa, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low. Simmer until the quinoa grains are tender and release their germ, about 20 minutes. Drain and transfer to a bowl. Add 1 tablespoon olive oil and stir to coat. Set aside to cool slightly.
- Heat the oven to 400°F. Arrange the asparagus in one layer on a rimmed baking sheet. Drizzle with olive oil and season with salt and turn to coat. Roast the asparagus until crisp tender, 8 to 10 minutes depending on thickness, shaking the pan once or twice.
- Add the mint, lemon zest, and black pepper to the quinoa. Stir to combine and taste for seasoning, adding more salt if desired. Spoon the quinoa onto a serving plate. Arrange the asparagus on top of the quinoa. Squeeze the juice of 1/2 lemon over the asparagus and quinoa. Press the egg through a sieve over the asparagus. Dust with sea salt, and garnish with additional mint and lemon zest. Serve warm or at room temperature.