Asparagus Mimosa
Tender asparagus spears topped with a tangy tarragon vinaigrette and sieved hard-boiled eggs, creating an elegant French-inspired dish perfect as a starter or side.
Ingredients
- •1½ lb asparagus
- •2¼ teaspoons salt
- •2 tablespoons tarragon vinegar
- •1 tablespoon shallot
- •1 teaspoon Dijon mustard
- •⅛ teaspoon black pepper
- •⅓ cup extra-virgin olive oil
- •2 whole eggs
Cooking Instructions
- 1.
Prepare a bowl of ice and cold water.
2 min
- 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.
15 min
- 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.
5 min
- 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.
8 min
