Asparagus Mimosa

Total time: 25 minutes
      This old 'brunch' classic makes a perfect spring first course. Get as creative or fancy with the design as you like.  For the photo I used a 'piping' bag for the mayonnaise ;-))

 Ingredients:

• 7oz (210gr) asparagus
• 2 eggs
• 2 tbs snipped fresh chives
• 2 tbs mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white Balsamic vinegar or white wine tarragon

 Instructions:

• Hard boil eggs.
• Snap off ends of asparagus.  If white use vegetable peeler and peel bottom half of stalk, laying it flat on the counter so as not to break it.  
• Put asparagus in a skillet with a 1/2" (1.25cm) of water. 
• Put over medium-high heat and simmer until just barely tender when pierced with a sharp knife, 5 - 10 minutes depending on thickness. 
• Remove and rinse lightly in cold water to stop cooking / set color.
•  Drain on paper towels.
• Peel eggs and separate yolk from white. 
• Finely chop white and yolk separately. 
• Mash yolk with a fork to get very fine.  
• In a small bowl mix mayonnaise, mustard and vinegar. 
• Snip chives. 
• Lay asparagus out nicely on small plates. 
• Make a row of egg yolk just behind the tips of the asparagus, dividing evenly. 
• Make a row of the egg whites just behind the yolk. 
• Spoon the mayonnaise behind the egg whites. 
• Sprinkle the chives over all and serve.