Asparagus Mimosa from Life's Too Short to Stuff a Mushroom by Prue Leith
When I was a young chef-for-hire running round London cooking for posh peoples’ dinner parties, I had a grumpy old customer, a city gent, who always had this for his starter. Over the years I...
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Cooking tools:
- Stove
- Pot
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Plate
- Serving platter
Ingredients
- salt
- black pepper
- 1 tbsp chopped flat-leaf parsley
- 2 hard-boiled eggs, peeled and grated
- ½ tbsp chopped chives
- 1 tsp capers
- 500 g/1 lb 2 oz asparagus spears
- ½ tsp Dijon mustard
- 1 small shallot, finely diced
- 4 tbsp extra-virgin olive oil
- juice of ½ lemon
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