Asparagus Mimosa

I always struggle with what to do with asparagus. I enjoy it, but my kids are not the biggest fans, so I am always trying to find new and intriguing ways to serve it. One classic preparation that is very retro and looks pretty on the serving plate and tastes great is asparagus mimosa. It is supposed to be named after the flower that it resembles with the white and yellow of the hard-boiled eggs on top.

Ingredients

1 large bunch of asparagus

2 tsps. Dijon mustard

1 tsp. grainy mustard

2 tbsps. red wine vinegar

1 shallot diced

3 tbsps. olive oil

Two hard boiled eggs, whites and yolks separated

Sea salt and fresh ground pepper

1. Cut the hard ends off the bunch of asparagus. Prepare a steaming basket and boil a large pot of about 2 inches of water. When ready, lower the asparagus into the basket and place it in the bottom of the pot with the cover on to steam the asparagus for about 6 minutes. Take one out to test as to whether it is tender. Take out and place the drained asparagus on a platter.

2. Cut the egg whites into a small dice and crumble the egg yolks with your fingers.

3. Make the dressing: In a measuring cup, add all the remaining ingredients and whisk together. Drizzle the dressing over the asparagus and top with the chopped hardboiled egg. Finish with a pinch of sea salt and a few grinds of fresh black pepper.