Asparagus mimosa is France’s sunny, eggy ode to spring

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Asparagus mimosa is a classic French dish that celebrates spring. Asparagus, which hibernates all winter, starts to grow and stretch towards the sun when the soil warms and the light changes. The chlorophyll in asparagus converts the sun's energy into sustenance, giving it its green color. White asparagus is grown in the dark. Asparagus pairs well with eggs, and there are numerous dishes that combine the two. Asparagus mimosa is a simple and delicious dish where lightly cooked asparagus is dressed in vinaigrette and topped with sieved egg yolks and whites. It is an ideal brunch dish or a side to a main course. The dish is best eaten immediately to appreciate the combination of textures. Asparagus mimosa is a favorite of food writer David Lebovitz, who believes it is the best way to serve asparagus. The dish is named after the mimosa flowers because the sieved egg yolks on a backdrop of whites resemble the flowers. The recipe can be made off the cuff using a favorite vinaigrette. The asparagus and eggs can be steamed together to save time and effort. Spring slips away quickly, so it's best to enjoy the dish immediately.

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https://www.washingtonpost.com/food/2024/04/14/asparagus-mimosa-classic-french-spring-eggs/