Active Time

　　20 min

　　Total Time

　　35 min

　　This timeless dish is a beautiful, delicious, easy beginning to dinner. You can also think of mimosa as a nice way to add a little inexpensive protein to a vegetable side or leafy green salad.

　　

Ingredients

Makes 4 servings

　　1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled

　　2 1/4 teaspoons salt

　　2 tablespoons tarragon vinegar

　　1 tablespoon finely chopped shallot

　　1 teaspoon Dijon mustard

　　1/8 teaspoon black pepper

　　1/3 cup extra-virgin olive oil

　　2 hard-boiled large eggs at room temperature

　　

Step 1

Prepare a bowl of ice and cold water.

　　

Step 2

Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.

　　

Step 3

Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.

　　

Step 4

Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.