Spring Asparagus With Mimosa-Style Dressing

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - washed, trimmed
3		Hard-boiled eggs
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Dijon-style mustard
1/2 teaspoon	2.5ml	Grated lemon zest
1/4 cup	59ml	Extra-virgin olive oil - plus
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter.

Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8855 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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