Clodagh's asparagus 'mimosa'
As the milder winter prompts a slightly earlier start to asparagus season, Clodagh’s in the kitchen with her signature brunch dish of asparagus ‘mimosa’, an egg based dish with crispy pancetta.
Asparagus mimosa with crispy pancetta
Serves 4
Ingredients
20 asparagus spears (5 per person)
1 tbsp olive oil
2 eggs, hard boiled
120g pancetta lardons
For the dressing
1 tbsp fresh basil, torn
Sea salt and freshly ground black pepper
Juice of one lemon
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
80ml extra virgin olive oil
Method
1. Preheat the oven to 180oC.
2. Toss the asparagus in the olive oil and season with sea salt and freshly ground black pepper. Place on a baking sheet and bake in the pre-heated oven for 10 minutes.
3. Place a frying pan over a medium heat, add 1 tbsp of olive oil. Once the oil is hot add the pancetta and cook until crispy (about 7 minutes).
4. Whisk together the lemon juice, shallot, fresh basil and Dijon mustard. Season with freshly ground black pepper and sea salt. Then whisk in the extra virgin olive oil in a slow stream.
5. Halve the eggs, then force through a medium-mesh sieve into another small bowl or finely chop.
6. Toss the roasted asparagus with 1 tablespoon of dressing in a large bowl, then divide the dressed asparagus among 4 plates. Spoon additional vinaigrette over asparagus and sprinkle the egg on top, followed by the crispy pancetta.