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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad. Ingredients:
1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled |
2 1/4 teaspoons salt |
2 tablespoons tarragon vinegar |
1 tablespoon finely chopped shallot |
1 teaspoon dijon mustard |
1/8 teaspoon black pepper |
1/3 cup extra-virgin olive oil |
2 hard-boiled large eggs at room temperature |
Directions:
1. Prepare a bowl of ice and cold water.
2. Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
3. Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
4. Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
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