Asparagus Mimosa

This timeless dish is an elegant and delicious beginning to a dinner, or serve it as a main item for a brunch. You get some inexpensive protein from the eggs. This is an easy dish that you can prep ahead of time--prepare separately the asparagus, the vinaigrette, and the shredded hard-boiled egg, and then just assemble the dish when you're ready to serve.

 Ingredients:
 
1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
1/4 teaspoon salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup olive oil (or any neutral oil like vegetable or grapeseed oil)
2 hard-boiled eggs at room temperature

Directions:

Blanch and shock the asparagus—in a large pot, cook the asparagus in salted simmering water for 2 minutes; immediately transfer to a bowl of iced water to stop the cooking. Drain on paper towels and pat dry. 

In a small bowl, whisk together the vinegar, shallot, mustard, pepper, and salt, until the salt is dissolved, then add oil in a slow stream, whisking until thick and emulsified.

Slice the eggs into halves, then force the pieces through a medium-mesh sieve; set aside; alternatively, chop the eggs coarsely.

In a shallow dish, toss the asparagus with 1 tablespoon of the vinaigrette, then arrange them decoratively on a serving platter. Drizzle additional vinaigrette over the asparagus and top with the shredded eggs. Serves 4 as an appetizer or side dish.