Asparagus, Sauce Mimosa

Eat Seasonal Food

The other day, I mentioned that I am an invariant collector of free publications. I am also a collector of herbs. A hobby that costs me a bit more, but not too much more. It's also a hobby that drives me a bit batty. Tomorrow night we have to have beans with dinner because savory is the bean herb. We have savory. We have lovage. Not borage. Lovage's primary claim to fame is it's membership in the 'age family of herbs. Who uses lovage? It looks like a disproportionate stalk of parsley and tastes, as adequately described somewhere on the web, as a cross between celery and anise. You don't miss lovage. In other words, when my wife said to me today, "I used lovage in the asparagus, sauce mimosa." I said, "I know."

Sauce Mimosa

2 hard boiled eggs (we like ours just barely set, about 8 minutes)

Juice of 1 lemon or key lime

1 TBSP Sherry Vinegar

Olive oil

Minced herbs, lovage if you got it

Separate the white from the yolk with the egg. Mince both. Mush the egg yolk in a small bowl with the lemon juice and sherry vinegar, drizzle in some oil to make a thick sauce. Add the chopped egg whites and minced herbs to the bowl. Season to taste with salt and pepper.

Spoon over cooked asparagus.