Isn't Spring Splendid!
a lemony asparagus recipe + a cookbook update
Hey friends!
Full transparency: I borrowed this image from my cookbook, where you'll find an asparagus mimosa recipe that’s similar to this one, but with a special twist on the vinaigrette. As we step into spring, I can’t help but feel excited—it's a season full of fresh beginnings and renewed energy! The world around us is coming to life—birds are singing, trees are blossoming, and everything feels a little brighter.
Spring is peak season for asparagus, when the young, tender spears first emerge, offering the most flavorful and delicate taste. Later in the season, the stalks can become tougher and less tender. It may seem counterintuitive but the thicker spears are often the most tender, while the slimmer ones, though they may seem delicate, can sometimes be woodier.
When shopping for asparagus, look for vibrant green spears with tips that are firm and tight—not mushy.
If you’re not using the asparagus right away, treat it like fresh flowers! Trim the ends and store the spears upright in a glass or jar with about 1/2 inch of water at the bottom. Loosely cover with a plastic bag and refresh the water daily.
I hope you enjoy this dish—I think it perfectly captures the essence of spring!
Lemony Asparagus Mimosa
Update on a French classic.
This updated take on a French classic screams brunch! Named for the fluffy, grated egg yolks that resemble vibrant mimosa flowers, it’s as beautiful as it is delicious. Quick to prepare and easy to scale up, it’s an ideal choice for a light lunch or as a stunning addition to your brunch spread. I’ve given it a modern twist by broiling the asparagus (grilling is an option too!) instead of the traditional blanching or steaming.
Look for Spanish sherry vinegar labeled vinagre de Jerez for the most complex flavor. Make the vinaigrette several hours or a day ahead so the flavors have a chance to mingle. It’s best served at room temperature.
Serves 4
Dressing ingredients
3 tablespoons finely minced shallot
1 lemon (all the finely grated zest + 2 tablespoons juice)
3 tablespoons Extra-virgin olive oil
1/4 teaspoon Himalayan pink salt
2 teaspoons Spanish sherry vinegar
2 teaspoons honey
Asparagus ingredients
2 lbs (907 g) large diameter asparagus, trimmed
Extra-virgin olive oil, for drizzling
Pinch of Himalayan pink salt
2 hard-boiled eggs, chilled
Maldon flake salt and freshly cracked black pepper, to taste
Dressing
Make the vinaigrette by combining all the ingredients in a bowl and whisking until they come together. Cover and refrigerate until use.
Asparagus
Line a rimmed baking sheet with parchment paper. Trim off the tough woody ends of the asparagus and place it on the prepared baking sheet. Lightly drizzle with oil, sprinkle with pink salt, and toss to coat. Arrange them in a single layer, working in two batches if necessary.
Position an oven rack 6 inches (15 cm) from the broil element. (In my oven, that’s the second notch from the top.) Preheat the oven to broil.
Broil for 3–4 minutes, until tender-crisp. The time will vary depending on the diameter of the asparagus. Using tongs, transfer asparagus to a plate to prevent them from overcooking.
Peel eggs, then grate them on a box grater into a small bowl.
Assembly
To serve, arrange asparagus on a platter. Drizzle with a small amount of the dressing and toss gently to coat. Drizzle with the remaining dressing. Spoon grated eggs over the top, as pictured. Finish with flake salt and pepper, and enjoy at room temperature.
Pre-order your copy of In Good Health: Uncomplicated, Allergen-Aware Recipes for a Nourished Life: Amazon.com Barnes & Noble Shop Local US Amazon.ca Amazon UK — other International stockists are available, check your location!
To get the FREE bonus recipes…
First, order your copy of In Good Health from any retailer.
Send your receipt to InGoodHealthCookbook@yahoo.com
I’ll email you the recipes!
Why You’ll Love This Book:
It's an invaluable resource featuring over 75 recipes, perfect for those with dietary restrictions or anyone looking to fuel their body with nutrient-dense food.
Each recipe is free of nightshades (eggplant, tomatoes, peppers, potatoes), soy, grains, gluten, legumes, pork, shellfish, dairy, refined sugar, cashews and peanuts. (I’d like to think you won’t notice their absence!)
The ingredients lists are short + the preparation times are reasonable.
There’s a photo of every recipe — which isn’t solely for the purpose of drooling and dreaming — it provides context for how each dish is made and presented.
There are oodles of new + exciting ways to get your veg on!
Oh, and CAKE — so much cake! These everyday cakes are almond flour and maple syrup-based, and are mixed up with a single bowl + whisk.
For the first year, I’ll be donating all author proceeds to ME/CFS + long COVID research through the Open Medicine Foundation.
Why Pre-Order?
The online price will fluctuate, but when you pre-order the book on Amazon you’re guaranteed the lowest price.
You won’t be charged until the book ships.
Pre-ordering ensures your book will ship when it releases on September 30th.
Pre-sale book purchases help generate buzz before the release, and helps ensure the publisher prints enough copies to meet demand.
When you pre-order you will get three FREE recipes that are not in the book.
Amazon.com Barnes & Noble Shop Local US Amazon.ca Amazon UK — other International stockists are available too, check your location!
Instagram // Facebook Cookbook Club
Have a great day!
YUM