Mimosa Asparagus

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   In a large bowl, coat the cooled asparagus with 2 tbsp (30 ml) of the sauce. Adjust the seasoning.

5. 5

   Place the asparagus on a serving dish. Garnish with the grated egg, keeping the colours separated. Drizzle with the remaining sauce.