2000s Recipes + Menus
Asparagus Mimosa
Serves4
- Active time:20 min
- Start to finish:35 min
December 2006
This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad.
- 1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
- 2 1/4 teaspoons salt
- 2 tablespoons tarragon vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- 1/8 teaspoon black pepper
- 1/3 cup extra-virgin olive oil
- 2 hard-boiled large eggs at room temperature
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Prepare a bowl of ice and cold water.
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Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
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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.
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Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
- Keywords
- asparagus,
- vegetable,
- produce,
- paul grimes
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