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Asparagus Mimosa

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    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.
    Martha Stewart Living, April 2011
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    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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