Ingredients
- 1 pound asparagus, washed and trimmed
- 3 hard-boiled eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon grated lemon zest
- 1/4 Cup plus 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
Preparation
Step 1
In a large deep saute pan of salted boiling water I the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about I to 2 minutes depending on thickness of asparagus. Remove asp from simmering water and plunge into an ice-water bath.
Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass egg whites through a coarse sieve into a small bowl.
Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Seaspm to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolk over the asparagus in a decorative pattern (i.e. stripes white and yellow). Serve immediately.