Parsaa Mimosa
recipe

A delightful spring dish featuring fresh green asparagus and perfectly cooked eggs, perfect for your May Day celebration.
Preparation Time: 20 minutes
Serving Size: 2
Ingredients:
- 1 bunch (500 g) fresh green asparagus
- 2 hard-boiled eggs
- A small knob of butter
- Salt to taste
- Black pepper to taste
Instructions:
1. Snap off the woody ends of the asparagus and peel the stems lightly if they are thick. Thin asparagus can be left unpeeled.
2. In a wide saucepan, pour in water and add 1 teaspoon of salt and 2 teaspoons of sugar for every liter of water.
3. Bring the water to a boil and add the asparagus. Cooking time depends on the thickness of the asparagus: thin asparagus cooks in about 3 minutes, while thicker ones take 6-7 minutes. Test for doneness with the tip of a sharp knife.
4. Once cooked, transfer the asparagus to a rack to drain briefly.
5. Peel the hard-boiled eggs and separate the whites from the yolks. Finely chop the whites and yolks separately.
6. Divide the asparagus between two plates and add a small knob of butter on top of each serving.
7. Sprinkle the chopped egg whites over the asparagus first, followed by the yolks.
8. Finish with salt and black pepper to taste. Serve immediately.
Nutritional Information (per serving):
Energy: 250 kcal
Protein: 12 g
Carbohydrates: 5 g
Fat: 20 g
Fiber: 3 g

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