Celebrate: a New Year, a fresh start, ring out the old, ring in the true. Setting our sights forward with resolve, we celebrate the New Year, filled with exciting possibilities, awaiting the first signs of Spring. Asparagus Mimosa, a little jewel for the celebration table, with an eye towards Spring.
New Year’s Eve is a sparkling, light holiday. Bubbly Champagne and effervescent spirits lend themselves to plates of fresh, bright foods. Classic asparagus mimosa is lovely dish that rings in New Year’s Eve. With asparagus available year round in most areas, bringing a taste of Spring to the New Year table shrugs off the heavy holiday food of the past months.
Tender spears of asparagus are gently steamed then bathed in a vinaigrette with hints of tarragon, topped with sieved hard cooked egg, creating the light, yellow signature garnish reminiscent of the fluffy yellow mimosa flower and capped with caper berries. Purple asparagus made its way in my market basket recently, beautiful aburgerne spears. When the stalks are peeled to remove the tough outer skin, they reveal their tender, bright spring green stalk beneath, simple everyday beauty in the kitchen.
A small New Years’s Eve gathering menu might include Asparagus Mimosa joined by other festive bright foods such as Oysters Mignonette, Spaghetti with Saffron and the light finish of a Grand Marnier Soufflé.
Thank you to all Bijouxs readers for a wonderful year. Wishing everyone a Happy New Year filled with love & luck in 2013!
As always, enjoy. B