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Ingredients
Coarse sea salt
1 ½ pounds asparagus, trimmed
1 egg
Extra virgin olive oil
1 lemon
Freshly ground black pepper
Maldon sea salt or another flaky sea salt
Nutritional analysis per serving (4 servings)
9 grams carbs; 40 milligrams cholesterol; 81 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 477 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pan with water, season with salt and bring to a boil. Fill a large bowl with ice water. Drop the asparagus in the boiling water and cook until just tender, about 4 minutes, then lift out the spears and plunge them in the ice water. Once cool, dry the asparagus on tea towels.
- Step 2
Boil water again and drop in the egg. Cook for 9 minutes, then let it cool before peeling it.
- Step 3
Arrange the asparagus on a platter. Sprinkle on the olive oil, and squeeze over a little lemon juice. Place the egg in a sieve and use the back of a spoon to mash it through the sieve and over the asparagus. (Hence the name -- the fluffy yellow-and-white sieved egg resembles mimosa flowers.) Finish the dish with a coarse grind of pepper and a dash of salt.
Private Notes