Spring Asparagus with Mimosa-Style Dressing

4 servings
  • 1 pound asparagus, washed and trimmed
  • 3 hard-boiled eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon grated lemon zest
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately.

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