Ingredients
- 2 Large eggs
- 2 – 2 1/2 lbs Asparagus, trimmed
- 3 tbsp Extra-virgin olive oil
- 3 tbsp Sherry vinegar
- 3 tsp Dijon-style mustard
- 2 tbsp Minced spring or green onion, white only
- 2 tbsp Minced tarragon
- salt and pepper to taste
Asparagus with Tarragon Vinaigrette and Eggs Mimosa
Meal: Side
Cuisine: French
Ingredient: Vegetables
Season: Spring
Contributor: Georgeanne Brennan
Directions
6 SERVINGS
- Put the eggs in a saucepan and cover by 2 inches with cold water. Bring to a boil over high heat, uncovered. Remove from the heat, cover, and let the egg stand for 20 minutes. Remove and let stand 5 minutes in cold water. Peel and cut the egg in half. Remove the yolk. Press it through a fine sieve and set aside in a small bowl. Finely chop the egg whites and set these aside in a small bowl.
- Trim the asparagus by bending until it snaps. Discard the lower, woody portion. Trim the broken end on a diagonal. Fill a large saucepan half full with water and bring to a boil over high heat. Add the asparagus, and reduce the heat to medium high. Cook between 45 seconds and 2 minutes, depending on size and maturity of asparagus. It should be bright green and retain a little crunch. Remove to a bowl with ice cubes and cold water and chill. Remove and pat very dry. Arrange on a platter.
- In a bowl, combine the olive oil and mustard, whisking together. Add the vinegar, minced onion, salt, pepper and tarragon. Arrange the asparagus on a platter, and pour the vinaigrette over it, coating it well. Set aside at room temperature for up the 30 minutes before serving.
- To serve, sprinkle half with sieved yolks, and half with the chopped egg whites.
Recommended Product
3.5 Quart Covered Straining Saucepan with Spout
This handy pot is equipped with a clever pouring spout and an extra deep lid rim with optional straining holes. To strain out cooking liquids, the holes in the lid line up with the pan's pour spout. For covered cooking, the lid rotates to close the holes and keep moisture inside. Perfect for boiling new potatoes, making stove-top macaroni and cheese, or blanching vegetables.
This metal utensil safe Anolon® Advanced saucepot features a revolutionary ergonomic SureGrip™ handle, a combination of durable stainless steel and silicone rubber, that provides a confident yet soft grip and is oven safe to 400°F. The pan’s heavy gauge, hard-anodized construction ensures efficient, even heat distribution for exceptional gourmet cooking performance. DuPont’s rugged Autograph® 2 nonstick surface inside and out is ideal for both healthy cooking and easy cleanup. Restaurant tested by professional chefs, Autograph® 2 surpasses all other standard nonstick formulas by delivering superior durability that stands up to the rigors of a professional kitchen. The break-resistant, domed-shaped tempered glass lid allows you to monitor food while it cooks, without losing moisture or nutrients.
Anolon® Advanced cookware offers a sophisticated professional look that will complement every kitchen.
