Asparagus Mimosa Salad Asparagus Mimosa Salad

Asparagus Mimosa Salad 150 Image by: Asparagus Mimosa Salad 150 Author: Canadian Living

Tender-crisp asparagus with a colourful egg, olive and artichoke garnish makes a beautiful presentation. Drizzling the vinaigrette just prior to serving ensures bright green, crisp asparagus.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2012


Olives and Artichokes:


Olives and Artichokes: In bowl, stir together oil, garlic, hot pepper flakes and orange zest. Stir in artichokes and olives. Let stand to marinate for at least 2 hours. (Make-ahead: Refrigerate in airtight container for up to 48 hours.)

Meanwhile, in saucepan, pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 20 minutes. Drain and run cold water over eggs for 2 minutes; drain and peel off shells.

Meanwhile, in separate saucepan of boiling water, blanch asparagus until tender-crisp, about 2 minutes. Drain and chill under cold water. Drain well. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Cut eggs in half; separate yolks from whites. Using grater, grate whites into small bowl. Grate yolks into another bowl.

On large platter, spread lettuce; fan asparagus over top. Spoon artichoke mixture, egg yolks and egg whites in rows over top.

Meanwhile, in small bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar. (Make-ahead: Cover salad and vinaigrette separately; refrigerate for up to 6 hours.) Drizzle vinaigrette over salad just before serving.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 314 mg
  • Sugars 2 g
  • Protein 7 g
  • Calories 198.0
  • Total fat 16 g
  • Potassium 524 mg
  • Cholesterol 108 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 15.0
  • Folate 80.0
  • Calcium 6.0
  • Vitamin A 27.0
  • Vitamin C 18.0
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Asparagus Mimosa Salad