Crisp-tender asparagus is topped with a mustard vinaigrette, sieved hard-boiled eggs, and chives for an elegant yet easy side dish or salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 3 pounds asparagus, trimmed and stem ends peeled
- .
- Mimosa:
- 2 hard-boiled eggs, sieved
- 6 sprigs fresh parsley, chopped
- 1 Tablespoon chopped fresh chives
- .
- Dressing:
- 1-1/2 Tablespoon Dijon mustard
- 3 Tablespoon wine vinegar
- 3/4 cup vegetable or olive oil
- Freshly ground pepper and salt to taste
Preparation:
Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.
Make the Mimosa by mixing hard-boiled eggs, parsley, and chives. Set aside.
Make the dressing by mixing the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.
Yield: 6 to 8 servings
Recipe Source: Asparagus: All Ways...Always by Stockton Asparagus Festival Cookbook (Celestial Arts)
Reprinted with permission.
Make the Mimosa by mixing hard-boiled eggs, parsley, and chives. Set aside.
Make the dressing by mixing the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.
Coat asparagus with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.
Yield: 6 to 8 servings
Recipe Source: Asparagus: All Ways...Always by Stockton Asparagus Festival Cookbook (Celestial Arts)
Reprinted with permission.
