Asparagus Mimosa Salad

🧂 Ingredients

• 2 large eggs
• 1¼ fresh asparagus spears

  woody stalks trimmed and discarded
• kosher salt
• 3 tablespoons (45 mL) fresh lemon juice
• 1 teaspoon Dijon mustard
• 6 tablespoons (90 mL) extra virgin olive oil
• kosher salt
• freshly ground black pepper
• shavings parmigiano-reggiano cheese

Instructions

• 1 Prepare Hard-Boiled Eggs: Fill a small saucepan with water and bring to a very,
  very low simmer (small bubbles begin to form on the bottom of the pan). Add the
  eggs carefully and simmer over very low heat for 12 minutes.
• 2 Remove eggs from the water and place in an ice bath until completely cool. Peel
  and finely dice the eggs. Season with salt and set aside in a bowl.
• 3 Prepare Asparagus: Trim any tough ends from the asparagus stalks. Lightly peel
  the first inch or two of the base of the stalks.
• 4 Bring a large pot of water to a boil. Salt the water very generously (it should
  taste like salty, sea water). Blanch the asparagus until just fork tender (they
  will just begin to curve and bend if you hold a stalk horizontally), roughly 2
  to 3 minutes depending on the size and thickness of the asparagus stalks.
• 5 Shock the asparagus immediately in an ice bath. Remove the chilled asparagus and
  on a clean linen or thick layer of paper towels to drain any excess water.
  Meanwhile, prepare the dressing.
• 6 Prepare Lemon Dijon Dressing: In a bowl, whisk together the lemon juice and
  Dijon mustard. Slowly pour in the oil, whisking continuously, until emulsified.
  Season to taste with salt and pepper.
• 7 Assemble: Gently toss the blanched asparagus with the dressing and season with
  additional salt and pepper as necessary. Serve on a platter and top with the
  diced hard boiled egg mixture and parmigiano-reggiano shavings, as desired.

Nutrition Info