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Asparagus Mimosa
Nb persons: 8
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| WHY THIS RECIPE WORKS: 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… read more Use asparagus spears that are between 1/4 and 1/2 inch in diameter. INGREDIENTS | |
| 2 pounds | thin asparagus, trimmed |
| Salt | |
| 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 |
INSTRUCTIONS
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.
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