Asparagus Mimosa
This retro side dish is one of our favorite ways to serve asparagus. Perfect for brunch, a light lunch, or as a side for dinner, this combo is a classic for good reason.
for the dressing:
2 teaspoons Dijon mustard
1 teaspoon grainy mustard
2 tablespoons red wine vinegar
1½ tablespoons finely minced shallot
3 tablespoons olive oil
salt and freshly ground black pepper
for the asparagus:
2 bunches of asparagus, tough ends removed
3 tablespoons olive oil
salt and freshly ground black pepper
2 11-minute eggs, whites and yolks separated
coarse sea salt, for serving
1. To make the dressing, in a small bowl, whisk together the Dijon mustard, grainy mustard, vinegar, shallot, and olive oil. Season to taste with salt and pepper.
2. To make the asparagus, heat a grill pan over medium-high heat. Toss the asparagus with the olive oil, salt, and pepper, and grill until nicely charred and just tender, about 5 minutes.
3. While the asparagus cooks, cut the egg whites into very small dice and crumble the egg yolks with your fingers.
4. To assemble, place the asparagus on individual plates or a large platter, drizzle with the mustard dressing, and top with the chopped boiled egg. Finish with a pinch of coarse sea salt and freshly ground pepper.
Originally featured in GP's Cookbook Process—Plus Our Food Editor Answers Some Q's
