Asparagus Mimosa with Rice and Peas
Serves 4
Ingredients:
-1 pounds asparagus
-2 cups cooked rice
-1 pound peas
-1/4 cup melted butter
-6 hard-cooked egg yolks
Steps:
1-Cut off the tough ends of asparagus stalks. Peel or scrape to remove the outer skin. Wash and tie in serving bunches.
2-Cook in boiling salted water for 15 to 20 minutes in a deep narrow pot with tips above the water.
3-Remove the asparagus from the water. Undo the ties and places on top of cooked rice on 4 individual plates.
4-Cook the peas in boiling water until the largest ones are fork tender. Drain the peas and place peas on top of the asparagus.
5-Brush the vegetables with melted butter. Garnish each portion with the egg yolks pressed through a grater to form the mimosa.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
