Asparagus aka “green spaghetti” as my kids call it one of my favorite vegetables. It is sad often times, it is overcooked and so people can’t appreciate how good it is. My love for this vegetable is infinite. I like its crunchiness, refreshing taste and how beautifully it looks. It is also:

Good Source of Vitamin A, C, E and K
Packed with antioxidants
Serves as a Natural Diuretic. Helps to get rid of excess fluids and salt.
Good Source of Fiber

In this recipe asparagus is combined with hard-boiled eggs and miso sauce. I serve it as a side or as a light starter. It is good accompanied with fish or steaks.

Mimosa Asparagus

by GourmetoZ

Cuisine International, Asian

Servings 4

Categories Breakfast, Brunch, Dinner, Low-Cal, Lunch, Vegetarian

Good as a side or a light starter. It is good accompanied with fish or steaks.

Ingredients

1/2 lbs fresh asparagus
3 large eggs, hard boiled and halved
2 tbs green onions, finely chopped
Salt, pepper to taste
1 tsp white (shiro) miso paste
1 1/2 tbs melted butter
1/2 tsp grated ginger
1 clove garlic, finely minced
1/2 tsp toasted sesame oil

Instructions

Trim the bottom parts of asparagus, leaving the nice green parts. Cut into 2-3 inches
Steam asparagus. If you use an insert steamer, bring the water to boil and then add asparagus tops, sprinkle with salt and pepper and steam for about 2-3 min. If you have an electric steamer, place the asparagus into a steaming bowl, sprinkle with salt and pepper and steam for 5 min.
Once asparagus is cooked, remove from heat and spread on a flat dish.
Meanwhile in a small bowl, whisk together miso paste, ginger, butter, garlic and sesame oil until miso is dissolved and you have a nice creamy sauce.
Cut in half 2 eggs and place the halves on a plate with asparagus. Take the 3rd egg and grate it (both white and yolk)
Spread evenly the grated egg on top of asparagus. Top with green onions.
Drizzle the eggs and the asparagus and egg mixture with miso sauce.
Bon appetit!