Asparagus Mimosa Recipe

Asparagus Mimosa
Ingredients: Serve 6 to 8 (use asparagus spears between ¼ and ½ inch in diameter by Rebeccah Marsters)
2 pounds thin asparagus, trimmed
Salt and pepper
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 tablespoon minced fresh tarragon
2 teaspoon Dijon mustard
1 teaspoon honey
2 large hard cooked eggs
2 tablespoons extra virgin olive oil
1 tablespoon capers, rinsed and chopped

Procedures:

• Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add saparagus 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 prapared asparagus can be refrigerated for up to 2 days)
• Whisk vinegar, shallot, tarragon, mustard, honey, ½ teaspoon salt, and ½ teaspoon pepper together in now empty bowl. Halve 1 egg and add yolk to bowl, reservign 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.
• Grate ramaining 1 egg and reserved white on small holes of box grater, then season with ¼ teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.