Asparagus Mimosa from Plenty
In an effort to force myself to actually make some recipes from the cookbooks I buy (instead of watching them collect dust on the coffee table), I’m committing to a once-monthly blog post I’ll call “Cook The Book.” Not to be confused with my other monthly “If I Liked It, Then I Should Have Put A  Ring [Binder] On It” posts, these dishes may not necessarily be ones I’ve made again and again (yet). This is just my effort to try out some cookbook recipes and share the results with you.
I’m starting this series with a bright and fresh asparagus recipe from a fancy-pants vegetarian cookbook. I always thought a mimosa was an excuse to drink champagne before noon. Turns out, “mimosa” in French culinary terms refers to finely grated or seived hard-cooked eggs frequently used to dust salads and vegetables.
Recipe: Asparagus Mimosa from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi.
(because I’m a bit uncomfortable just copying the recipe from the cookbook, please buy the cookbook, check it out at your local library, or do a quick Google search for the recipe).
Background: For almost a year, I longingly gazed at Plenty when I saw it in stores. I was dying for a copy of it, but just didn’t want to spend the $35 (seriously, cookbooks are way expensive). After a looooong day of shopping at the mall, I was tired, thirsty and weak-willed walking through Crate & Barrel to get to the parking lot. That was the day Plenty finally came home with me. This is the third recipe I’ve made from the book. The first two….led to mixed results. I was hoping for a great outcome here!
Outcome: Delicious! The asparagus was tender but remained still a bit crisp in parts (which I like). The egg added a bit of creaminess, and the capers and sea salt mean everything was seasoned really well. I would definitely make this again.
What I Liked: It’s my style of cooking – sort of looks fancy, but isn’t hard to make at all. I always have Maldon sea salt and capers on hand (and eggs!). And for me, the combo of asparagus and eggs can’t be beat. For this dish, I cooked the eggs the night before and just kept them in the fridge until it was time to assemble the dish the next day. Blanching the asparagus is super quick once you get the water boiling, and what’s left to do? Sprinkle on some capers and sea salt and EAT.
All entries in the “Cook The Book” Series:
- Martha Stewart’s Cookies: Iced Hermits, Cream-Filled Chocolate Sandwiches, Pumpkin Cookies with Brown Butter Icing, Chocolate-Ginger Brownies, Pecan Tassies, Gingersnap-Raspberry Sandwiches
- Martha Stewart’s Cooking School: Creme Brulee
- Martha Stewart’s Cupcakes: Chocolate-Salted Caramel Cupcakes, Stout Cupcakes, Triple-Citrus Cupcakes, Blueberries and Cream Cupcakes, Streusel Cupcakes, Raspberry Marble Cheesecakes, Chocolate-Mint Cupcakes, Mocha Cupcakes, Strawberry Cupcakes, Chocolate Chip Cupcakes, Yellow Buttermilk Cupcakes, Mint-Filled Brownie Cupcakes
- Martha Stewart’s Pies & Tarts: Coffee Cream Pie, Chocolate Pear Tart, Strawberry Icebox Pie
- Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen: Sweet Corn & Wild Mushroom Soup
- Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi: Asparagus Mimosa, Very Full Tart
- Tyler’s Ultimate: Chocolate Banana Bread