Posted by Falmouth Farmers Market on Wednesday, June 1, 2011,
In :
main
Asparagus Mimosa -- this week’s recipe -- is a spring classic. The mimosa, by the way, refers to the yellow and white of finely chopped eggs speckling the asparagus like tiny mimosa blossoms. In France you eat asparagus with your fingers, a very good idea if you ask us, but you can use a knife and fork if you must.Asparagus Mimosa1 lb. or so washed, trimmed asparagus (2 bunches from Oakdale Farms)2 fresh eggs6 Tbs. butterSalt and freshly ground pepperSqueeze of fresh lemon juice1/4 cup very... Continue reading ...
