Asparagus Vinaigrette Mimosa2 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. |