Mimosa Asparagus
Mimosa Asparagus
Ingredients
- 1 lb (450 g) medium asparagus, trimmed
- 1 hard-boiled egg
- 2 tsp (10 ml) white wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp sour gherkins, cut into small dice
Instructions
- In a pot of salted boiling water, cook the asparagus for 3 minutes or until al dente. Drain and pat dry with paper towel. Let cool.
- Separate the egg white from the yolk. Using the finest side of a box grater, grate the egg white, then the yolk. Set aside separately.
- In a small bowl, combine the vinegar and mustard. Gradually drizzle in the oil while whisking with a fork. Add the gherkins. Season with salt and pepper.
- In a large bowl, coat the cooled asparagus with 2 tbsp (30 ml) of the sauce. Adjust the seasoning.
- Place the asparagus on a serving dish. Garnish with the grated egg, keeping the colours separated. Drizzle with the remaining sauce.
Mimosa Asparagus