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Steamed asparagus and egg mimosa salad

Here is a beautiful spring recipe to accompany our two white Côtes-du-Rhône Grand Réserve and Viognier:


6 slices of parma ham

2 large free-range eggs

A handful of finely chopped fresh flat-leaf parsley

½ bunch spring onions, thinly sliced

600g asparagus, trimmed

For the dressing:

½ red onion, very finely chopped

2 tablespoons of red wine vinegar

1 tablespoon caster sugar

1 tablespoon capers, drained

1 teaspoon dijon mustard

4 tablespoons extra virgin olive oil

1-2 tablespoons of liquid cream


1. Heat the grill to high heat and arrange the Parma ham on a baking sheet. Grill for 3 minutes or until crispy. Put aside.

2. Bring a small pot of water to a boil over medium heat. Cook the eggs for 8 minutes (10 minutes if the eggs are refrigerated). Drain and cool under cold running water. Peel and finely chop the eggs and put them in a bowl. Add the parsley and spring onions to the eggs and mix gently.

3. Meanwhile, bring another pot of water to a boil over medium heat and blanch the asparagus for 3-4 minutes until tender but still a little crisp. Drain and cool under cold running water, then set aside.

4. For the vinaigrette, combine the onion, vinegar, sugar, capers and mustard in a small bowl. Slowly stir in the oil and season to taste. Stir in cream, if using.

5. Arrange the asparagus on a platter, sprinkle with the egg mixture and crumble over the crispy parma ham. Drizzle with vinaigrette and serve.

Bon Appetit !!!