Name: Asparagus Mimosa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 stalks asparagus; 3 large hard boiled eggs; 1 shallot (finely chopped); 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 6 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chives (chopped)

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Nut Free Low Carb Vegetarian Paleo Keto

This easy low carb asparagus recipe is perfect for a Spring brunch. A simple mixture of asparagus and hard boiled eggs with a refreshing dressing.

This mimosa is not the liquid kind but still makes a great addition to brunch. It can be served as a salad, side dish or breakfast dish. Asparagus mimosa is a French dish that traditionally pushes the boiled eggs through a sieve. For this recipe we finely chop them

Is asparagus keto?

Asparagus is a great low carb vegetable with just 1.8g net carbohydrates per 100g serving. As well as being low in carbs, asparagus is also high in fiber, folate and potassium.

Low Carb Asparagus Mimosa Ingredients

All you need for this delicious spring dish are a few simple ingredients.

When selecting the asparagus, ensure that the stalks are bright green and firm.

How to make low carb asparagus mimosa recipe

Blanche the asparagus in boiling water.
Place the asparagus in iced water.
Remove the yolks from the boiled eggs.
Chop the egg whites and yolks.
Mix the dressing ingredients
Layer the asparagus on a plate, top with eggs and dressing.

More Low Carb Asparagus Recipes

Cheesy Baked Asparagus

Asparagus Risotto

Zucchini & Asparagus Terrine

Asparagus Spinach Quiche

Asparagus and Feta Fritters

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Asparagus Mimosa

Angela Coleby

Vibrant asparagus is covered with chopped eggs and a lemon mustard dressing for a spring time brunch or salad.

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Breakfast, Salad

Cuisine French, Low Carb

Servings servings

Calories 261 kcal

Ingredients

12 stalks asparagus
3 large hard boiled eggs

Dressing

1 shallot finely chopped
1 teaspoon Dijon mustard
2 tablespoons lemon juice
6 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

To Serve

2 tablespoons chives chopped

Instructions

Trim the ends from the asparagus spears.
Place the spears in a large saucepan of boiling water and blanch for 2-3 minutes.
Remove the asparagus spears and place them in a bowl of iced water to stop the cooking process. Dry them and set aside.
Cut the hard boiled eggs in half and remove the yolks from the whites.
Finely chop the egg whites and egg yolks.
Mix all the dressing ingredients in a bowl and whisk until combined.
Toss the asparagus in half of the dressing and place the stalks on a plate.
Top with the chopped eggs and drizzle the remaining dressing over the salad.
Serve with chopped chives on top.

Notes

Serves 4

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1servingCalories: 261kcalCarbohydrates: 4gProtein: 6gFat: 25gFiber: 1g

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