Asparagus Eggs Mimosa with Chorizo Crumb

Who doesn’t love an asparagus mimosa? I am a little egg obsessed, this is well established. In low moments, I love egg mayonnaise. It was one of the first things that I started to make myself as a teenager. Chopped onion, chopped boiled egg and mayonnaise, with salt and pepper, sometimes with tomato, always between two slices of bread. It was my thing, along with potato salad. I combined them at times (and I suggest you do too, if you never have). When I was hungry, egg mayonnaise was what I wanted. Every time. Now, when I am tired or sore or sick, I reach for egg mayo too.

Egg mayo is so much more than invalid food. It is deeply satisfying and nourishing, not just on its own or between slices of bread, it is wonderful with asparagus in an asparagus mimosa, and fun in delicious served inside a scooped out tomato. Mimosa is a simple thing, chopped boiled egg, dressed and scattered on top of asparagus is all it is. This time I elevated it with a crisp chorizo crumb, something which I suggest you bulk make, and then try not to eat it all in one go. Chorizo crumb goes with pretty much everything. Scatter some on a fried egg, serve it as a meaty pangrattato in place of parmesan, even better with.

I dressed my eggs in a gorgeous mustard and aged sherry vinegar dressing. I bought my sherry vinegar aged, and I spare it, so now it is a lot older. It is rich and deep, a little salty, speaking of dark old musty bodegas and vineyards near the sea. Sherry vinegar is terrific with the egg and mustard, and sublime with the asparagus. I recommend you invest in some if you can.

Asparagus in season is a joyful thing. The season is short and so I try to make the best of it, eating asparagus as often as I can. This dish is really simple, and quick. As most of the best foods are.

Enjoy! Do share your egg mayo or asparagus favourites.

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Asparagus Eggs Mimosa with Chorizo Crumb
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Asparagus Eggs Mimosa with Chorizo Crumb


    per person
  • 6-8 asparagus spears - depending on size
  • 1 boiled egg
  • 1 tsp dressing
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tbsp sherry vinegar
  • salt and pepper
    chorizo crumb
  • 50g chorizo, chopped small
  • 50g bread (I used white), torn into chunks
  • 1 tbsp smoked paprika (I prefer piccante / hot but if sweet is your preference use that)
  • sea salt
  • 2 tbsp extra virgin olive oil


  • Make your chorizo crumb first. Preheat the oven to 180 deg C. This is easier in your food processor or with a blender but you can do this with a knife. Blitz the chorizo until it is fine. It is best to chop it small before doing this or it will attach to the blade and stick. Add the bread and blitz until you get a fine crumb. Put the olive oil in a flat oven tray. Spread the chorizo crumb over it and sprinkle with sea salt. Roast for 5-8 minutes until it is crisp, stir half way through.
  • Boil your egg until it is hard boiled. I boil a large egg for 7 minutes, adding it to water when it is boiled. Snap the woody ends off your asparagus if you need to, then add to the boiling water half way through.
  • Add the boiled egg to iced water (or run it in a colander under a cold tap). Chop until small and dress with the dressing (which is simple the ingredients combined and whisked with a fork).
  • Serve the dressed egg on top of the asparagus with a generous sprinkle of crisp chorizo crumb on top.



    Written by Niamh
    Cooking and travelling, and sharing it all with you.