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Asparagus Mimosa

Hard-cooked eggs aren't just for decorating. Here's another seasonal way to enjoy them: in asparagus mimosa, a classic dish named for the pretty yellow-and-white flower. Press a peeled hard-cooked egg through a fine, stainless steel sieve to create the bright and fluffy garnish.

Asparagus Mimosa

Photography: Kate Mathis

Source: Martha Stewart Living, April 2011

Ingredients

  • 1 tablespoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 large hard-cooked egg
  • 2 pounds steamed asparagus

Directions

  1. Whisk together vinegar, mustard, salt, and pepper. Slowly whisk in olive oil. Push egg through a fine sieve. Spoon vinaigrette over asparagus, and top with grated egg.

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