Asparagus Vinaigrette Mimosa
2 pounds Asparagus
1 garlic clove
1/2 tsp Dijon mustard
1/3 cup white wine vinegar
salt and freshly ground white pepper to taste
2 tablespoons chopped parsley
2/3 cup olive oil
2 hard cooked eggs, finely chopped
1. Clean Asparagus and trim ends. Steam for 3 to 5 minuetes depending on thickness, or simmer in a skillet of water and drain well.
2. In a small bowl, whisk together garlic, mustard, vinegar, salt, pepper, and parsley. While whisking, add olive oil in a steady stream and continue to whisk until an emulsion is formed.
3. Pour vinaigrette over Asparagus and marinate for 15 minuetes. Garnish with chopped egg and serve.