Asparagus Mimosa Time: 25 minutes
8 oz (200 gr) asparagus
2 eggs
2 tbs snipped fresh chives
2 tbs mayonnaise
1 tsp Dijon mustard
1 tsp white Balsamic vinegar or white wine tarragon
Hard boil eggs. Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. 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 in cold water. Peel eggs and separate yolk from white. Finely chop white and yolk separately. Then 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.
Cooking for Two? Or more?
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