Asparagus Mimosa

Name: Asparagus Mimosa
Yield: 4 servings
Ingredients: 1 1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled; 1 2 1/4 teaspoons salt; 1 2 tablespoons tarragon vinegar; 1 1 tablespoon finely chopped shallot; 1 1 teaspoon Dijon mustard; 1 1/8 teaspoon black pepper; 1 1/3 cup extra-virgin olive oil; 1 2 hard-boiled large eggs at room temperature

From the kitchen of Carly

Tender asparagus dressed in a bright tarragon vinaigrette, finished with a cloud of sieved hard-boiled egg that catches the light like edible gold. Simple, elegant, and completely satisfying as a side or light main.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
12 1/4 teaspoons salt
12 tablespoons tarragon vinegar
11 tablespoon finely chopped shallot
11 teaspoon Dijon mustard
11/8 teaspoon black pepper
11/3 cup extra-virgin olive oil
12 hard-boiled large eggs at room temperature

Instructions

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.