Asparagus Mimosa

By DreiFromBK

This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard-cooked egg. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dressing to adhere. Mashing one of the hard-cooked yolks into our dressing made it thick enough to fully coat the spears, and shredding the eggs on the small holes of a box grater produced the perfect fluffy texture.

Ingredients

• Serves 6 to 8
• Use asparagus spears that are between 1/4 and 1/2 inch in diameter.
• Ingredients
• 2 pounds thin asparagus, trimmed
• Salt and pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh tarragon
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 2 large hard-cooked eggs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon capers, rinsed and chopped

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.)

2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat.

3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.