Asparagus Mimosa (Serves 4 to 6)
2 lbs asparagus, stem ends trimmed and peeled
2 large hard-boiled eggs, shelled
2 Tbsp chopped fresh chives
1 Tbsp chopped fresh dill
1 Tbsp minced parsley
1 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
6 Tbsp canola, grapeseed or olive oil
salt & freshly ground white pepper to taste
- Bring a large pot of water to a boil. Prepare a large bowl of ice water, and set aside. Add asparagus to boiling water, and blanch about 2 minutes, until the white centre of the asparagus turns translucent and the stems bright green. At this point the asparagus should be just tender but still crisp. Using tongs, transfer to ice water to chill, then drain well. Pat completely dry, and transfer to a large mixing bowl.
- Rub eggs through a coarse sieve into a mixing bowl. Add chives, dill and parsley, and toss with a fork to distribute evenly. Season with salt to taste. Set aside.
- To make dressing, whisk together mustard and lemon juice, then whisk in oil. Season with salt and pepper to taste.
- To serve, pour dressing over asparagus and toss to coat. Transfer asparagus to a serving platter, top with egg mixture and serve with remaining dressing on the side.