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
-
Prepare a bowl of ice and cold water.
-
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.
-
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.
-
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.
