Asparagus with Eggs Mimosa
Tools Required:knife and cutting board, small bowl or liquid measuring cup and whisk or fork for dressing, steamer insert and saucepan for asparagus
Servings Prep Time
4people 15minutes
Cook Time
5minutes
Difficulty Cost
Easy! Inexpensive when in season (spring or summer)
Servings Prep Time
4people 15minutes
Cook Time
5minutes
Difficulty Cost
Easy! Inexpensive when in season (spring or summer)
Vinaigrette:
Asparagus:
  • 1bunch asparagus(about 1 pound or 32 spears)
Garnish:
Instructions
For vinaigrette:
  1. There are two ways to mix the dressing. The lazy way is to put everything in a mason jar and shake until blended. Or…
  2. Place the vinegar, minced shallot, salt and pepper into a small bowl. Let stand 5-10 minutes for the shallot to soften and the flavors to develop. (You can start preparing the asparagus now, if you want to save time.)
  3. Stir in the mustard. Drizzle the oil slowly into the mixture while you whisk it in, or add 1 tablespoon at a time and whisk well after each addition. This will help emulsify and blend the dressing so it becomes creamy and thick. Add rosemary. Taste and adjust seasoning as desired.
  4. Chef’s Tip: Vinaigrette can be made up to this point 1 day ahead and kept refrigerated. If refrigerated, let stand at room temperature 30 minutes, then whisk again before using.
For asparagus:
  1. Trim asparagus by cutting off the bottom, light-colored part of the stem, leaving the top 6 inches or so. (Make the cut on a diagonal for a prettier presentation if desired.) Discard the bottom parts.
  2. Place trimmed asparagus in a steamer insert or colander placed in a saucepan with about 1/2 inch of water. Cover with a lid and heat over medium high heat. Once the water starts to boil, turn to medium-low and steam until crisp-tender, about 5 minutes. (It will continue to cook as it stands.)
  3. Chef’s Tip: Take asparagus off heat and out of the steamer when they are just barely tender but still crisp. They will continue to cook a little after you remove them from the heat. You also can rinse in them cold water or dunk them in a bowl of ice water if you want to stop the cooking process. This will cool them off however.
Garnish and serve:
  1. Transfer asparagus to a platter and spoon vinaigrette over the asparagus spears, or toss the asparagus in half of the dressing first, then spoon the remainder on top.
  2. Finely chop the hard boiled egg(s) and sprinkle over the asparagus. If desired, garnish with a sprig of fresh rosemary. Serve warm or at room temperature.