When the headline “Asparagus Mimosa” arrived in my RSS reader as a news item earlier today, all I saw initially was the headline. Before I clicked on the story to find out what an Asparagus Mimosa actually was, the vision (and smell) of pureed asparagus mixed with champagne popped into my head and my gag reflexes just about kicked in. So when I finally clicked on the article, I was surprised to find that 1) it is not a cocktail and there is no champagne involved and 2) the recipe has bacon in it. The recipe actually sounds pretty good – the name of the dish is just absolutely horrible.
This recipe comes from Real Simple magazine and was reprinted in the Idaho Statesman (click here for the original article).
Asparagus Mimosa
Yield: 4 servings
8 slices bacon or ham, crisply cooked
4 4-inch slices focaccia or hearty toast
2 pounds (about 24 spears) asparagus, cooked
2 tablespoons chopped fresh tarragon
2 tablespoons orange zest
2/3 cup vinaigrette (bottled or homemade)
4 hard-cooked eggs, finely chopped
Place 2 strips of bacon on each piece of focaccia and top with some asparagus. Stir the tarragon and orange zest into the vinaigrette; drizzle over the asparagus. Top with the chopped eggs.