Asparagus In Sauce Mimosa

Recipe Ingredients

2		Eggs
		Salt - to taste
2 lbs	908g / 32oz	Fat asparagus
2 tablespoons	30ml	Minced parsley
1 tablespoon	15ml	Minced mixed herbs = (preferably a mix of chives, Tarragon and chervil)
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Sherry vinegar
3 tablespoons	45ml	Olive oil

Recipe Instructions

Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough for you to handle them.

Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.

Source:
"The Los Angeles Times, 03-31-2004"

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