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Asparagus Mimosa

Yields4 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

Nothing says spring more than asparagus. This attractive dish is ideal for a buffet table or a special dinner.

 1 lb asparagus
 1 hard-boiled egg
Dressing
 1 tsp Dijon mustard
 1 Tbsp white wine vinegar
 3 Tbsp extra virgin olive oil
 salt and pepper to taste
 1 tsp chopped fresh tarragon (optional)
 chopped capers (optional)
1

Snap the tough ends off the asparagus.

2

Using a vegetable peeler, lightly peel the bottom half of the asparagus.

3

Bring a pot of salted water to a boil and blanch the asparagus for 4 to 6 minutes depending on the thickness.

4

Plunge into a bowl of ice water. Drain and pat dry.

5

Make the dressing by placing the mustard in a small bowl. Whisk in the vinegar until smooth.

6

Slowly whisk in the olive oil until smooth and thick.

7

Season with salt and pepper to taste. Stir in tarragon if using.

8

Place asparagus on an oval dish. Drizzle dressing over top.

9

Using a box grater, grate the egg over top.

10

Garnish with tarragon and capers if using.

Nutrition Facts

Servings 4