Asparagus Mimosa
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2.25 tsps
Salt1 tbsp
Shallot (finely chopped)1 tsp
Dijon Mustard1 tsp
Black Pepper1 cup
Extra-Virgin Olive OilDirections:
1
Pat dry
2
Prepare a bowl of ice and cold water
3
Put asparagus in a 12-inch heavy skillet, then cover with cold water
4
Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes
5
Transfer with tongs to ice water, then to a clean kitchen towel
6
Pat dry
7
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
8
Halve eggs, then force through a medium-mesh sieve into another small bowl
9
Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates
10
Spoon additional vinaigrette over asparagus and top with egg
11
Prepare a bowl of ice and cold water
12
Put asparagus in a 12-inch heavy skillet, then cover with cold water
13
Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes
14
Transfer with tongs to ice water, then to a clean kitchen towel
15
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
16
Halve eggs, then force through a medium-mesh sieve into another small bowl
17
Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates
18
Spoon additional vinaigrette over asparagus and top with egg