Bouchon’s Chilled Asparagus with Vinaigrette and Eggs Mimosa Recipe

Asperges en Vinaigrette et Œufs Mimosa

Spring has finally sprung in Vancouver. We tend to be late bloomers because of our temperamental coastal climate and being situated next to the Rockie Mountains. Two things that make Spring official (at least to me) is the thrive of cherry blossoms and an abundant supply of asparagus in our markets.
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Asparagus is a versatile vegetable that cannot go wrong unless they are overcooked. Personally, I love them best grilled and sprinkled with sea salt and balsamic vinegar but I also enjoy them cut on the bias and stir-fried in garlic and seafood Cantonese style. Although asparagus can usually be found year-round now, they usually look rather sad at other times of the year; their lanky, malnourished bodies look exhausted after traveling hundreds of miles. Therefore, I take advantage of their availability during their peak season.

Thomas Keller shares a fairly simple recipe for an asparagus salad in Bouchon. As with many of his recipes, each individual component is simple to make but there are quite a few parts to assemble. So let’s get started!
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p.s. does your pee smell funny after eating asparagus too?


Medium Asparagus
Extra virgin olive oil
Kosher salt (I like the flavor of coarse sea salt better)
Hard-cooked large eggs
House Vinaigrette
Freshly ground black pepper
Minced chives

These ingredients sound simple, right? Well they are, but the recipe is not just a matter of tossing everything together. What would be the fun in that?


First, the asparagus was prepared. I washed them and snapped off the tough ends. I placed them neatly on the chopping board so all the tips lined up with the top edge and then trimmed off the bottoms evenly. Reserve the trimmed ends (around 2 cups) and bring a big pot of water to a boil.
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Next, I peeled the asparagus stalks with a vegetable peeler. Peel them while they are on the board and roll them as you peel. It’s much easier that way than holding the stalk up as they might even snap that way.
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Once the water boiled, I added a handful of salt and blanched the trimmed ends. Have an ice bath ready. In the mean time, I separated the asparagus into four portions and bound them with twine.
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When the trimmed ends were very soft, around 4 minutes, I removed them and immediately plunged them into the ice bath. Keep them there while the asparagus bundles get their turn in the pot. The spears take less time to cook. Keller suggested 4-6 minutes but I found that’s too long. I took them out at around 3-4 minutes to keep some crispness. Again, plunge them into the ice bath. Reserve some cooking liquid.
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When the bundles were cold, I removed the twine, blotted them dry, and put them in the fridge to thoroughly cool down. While they cooled, I assembled the other components.

Asparagus Coulis
This was utterly simple to make. I added the cooled trimmings into a blender, pulsed and blended it smooth (added about 1 tsp of reserved liquid to get it going), added a pinch of salt, strained it, and kept it covered in the fridge until plating.
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Egg Mimosa
I hard-boiled some eggs according to his instructions. I placed the eggs in a pot and covered them with cold water and brought it to a boil. I let it boil for a minute, took it off the stove and let them sit for 10 minutes. Then they went in an ice bath, were peeled, and the egg yolks were separated. To make the mimosa, I grated the egg yolks over the large holes of a grater to create a fluff of yellow goodness.

House Vinaigrette
I wonder if the vinaigrette Keller serves at Bouchon really is this effortless. It’s simply 3 parts canola oil (I used olive), 1 part red wine vinegar, and some Dijon mustard. He recommends first blending the mustard with the vinegar in the blender and drizzling in some oil, then transferring it to a bowl to whisk the rest of the oil in slowly. I did it all by hand and it worked fine. It resulted in a smooth, pale yellow dressing.
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Radish topping
Toss julienned radish with the minced chives, some olive oil, and season with s&p.


I scooped some coulis onto a chilled plate and lined up the asparagus spears on top.
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Next, a dollop of dressing went on top, followed by the egg mimosa. Season. Top with the radish mixture and drizzle the plate with some extra virgin olive oil. Tada!
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The Verdict
This salad tasted refreshing and springy. This will impress your guests as a starter to a dinner party, especially since everything (except the radish) can be prepared ahead of time. The coulis, egg yolks, and vinaigrette combined to create a creamy dressing.
It’s a textural thing. If you enjoy creaminess over your veggies, you would love this. I am partial to more oil/ vinegar or even no dressing at all over my salad so I found this a bit too creamy. On the other hand, my taster loved it and had 3 servings so it really is just a matter of personal preference. The radish added textural interest and bite to the salad and is a complimentary touch. This recipe a nice way to showcase spring asparagus at their prime freshness. I would make this again but probably without the coulis because I found that it did not bring much flavor to the party… but it sure is pretty!
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  1. This looks delicious! I love asparagus – probably my favorite vegetable (if I had to pick).

  2. April 16, 2009 by jenn

    Nice!! I’ve been seeing a lot of asparagus recipes lately. This one definitely looks right up my alley.

  3. April 16, 2009 by meleyna

    This looks lovely, and like something I could actually pull off. The only thing is is, well….. I don’t like asparagus. While every other food blogger has been waxing lyrical about the asparagus season, I remain resolutely stuck in my anti-asparagus camp. Artichokes, however? Bring ’em on, spring!

  4. April 16, 2009 by Sapuche

    Wow. This is definitely an impressive starter. The coulis is a beautiful green, and I love the preparation of it. Your photos, by the way, are wonderfully instructive! I wonder if the dish would lose a lot if one factored out the eggs? Oh, and enjoy the cherry blossoms while they last! I’ve been to Vancouver in summer two or three times, but never during spring. I’m sure it’s gorgeous right now!

  5. April 16, 2009 by OysterCulture

    This looks awesome, I love the flavor combinations, and in answer to your question – yes. =)

  6. April 16, 2009 by Debi

    I love the variation in texture/color in this dish. The coulis looks pretty on the plate… maybe add a little lemon zest to perk it up a bit if you thought it was a bit flat on flavor.
    Great site!

  7. April 17, 2009 by Mel (admin)

    Thank you all for the wonderful responses!

    Jen: I also love asparagus. How do you enjoy them?

    Jenn: Give it a try and let me know how it goes! The exact measurements are not crucial to make this.

    meleyna: uhoh! anti asparagus? Haha it’s all good :) Artichokes are awesome. More work but more reward too, I feel!

    Sapuche: The egg combines with the dressing to create creaminess. To be honest, I would make it without next time or substitute it with finely chopped egg whites. Less fat content and less heavy :) p.s. It’s unfortunate that cherry blossom season is so short. I hope you will visit soon to see them.

    OysterCulture: Tehe… you’re the first honest person to answer that!

    Debi: Thank you. I agree, some lemon zest would definitely perk it up. Awesome suggestion.

  8. April 18, 2009 by Tangled Noodle

    This looks wonderful! I made poached asparagus for Easter last week and the hubs gave me a very nice compliment on them. I’ll have to make this for him next time!

  9. April 22, 2009 by Mel (admin)

    Tangled: Awesome :) Let me know how he likes it!

  10. April 24, 2009 by turkishfoodandrecipes

    It really looks delicious and healthy.Thanks for sharing.

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