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Ingredients
| asparagus: 3.5 lbs |
| chives (chopped): 3 Tbl (chopped) |
| dried tarragon (leaves): 1 tsp |
| dried basil (ground): 1 tsp |
| shallot onions: 1 (minced) |
| distilled vinegar: 1/4 cup |
| Dijon mustard: 4 tsp |
| olive oil: 3/4 cup |
| salt |
| black pepper |
| parsley: 3 Tbl (chopped) |
| eggs: 3 (hard-boiled//chopped) |
Asparagus Mimosa
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Trim asparagus ends. Steam asparagus for 5 minutes. Drain and plunge in iced water to stop cooking and keep green color. Drain on paper towels.
- Whisk together chives, tarragon, basil, shallots, salt, pepper and vinegar. While whisking pour olive oil in slowly. Mix until smooth. Chill for at least an hour for flavors to blend.
- Lay cooled asparagus on a round serving platter in a spiral fashion. Drizzle vinaigrette evenly over asparagus.
- Mix parsley and eggs, sprinkle over the center of asparagus spears. Chill before serving.