Asparagus with Tarragon Vinaigrette and Eggs Mimosa
Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.
1 pound thin asparagus, trimmed
1 ½ tablespoons extra-virgin olive oil
1 ½ tablespoons sherry vinegar
2 teaspoons Dijon-style mustard
1 tablespoon minced spring or green onion, white only
1 tablespoon minced tarragon salt and pepper to taste
Put the egg in a saucepan and cover by 2 inches with cold water. Bring to a boil over high heat, uncovered. Remove from the heat, cover, and let the egg stand for 20 minutes. Remove and let stand 5 minutes in cold water. Peel and cut the egg in half. Remove the yolk. Press it through a fine sieve and set aside. Finely chop the egg whites and add these to the yolks. Add a smidgen of salt and pepper if desired.
Trim the asparagus by bending until it snaps. Discard the lower, woody portion. Trim the broken end on a diagonal. Fill a large saucepan half full with water and bring to a boil over high heat. Add the asparagus, and reduce the heat to medium high. Cook between 45 seconds and 2 minutes, depending on size and maturity of asparagus. It should be bright green and retain a little crunch. Remove to a bowl with ice cubes and cold water and chill. Remove and pat dry.
In a bowl, combine the olive oil and mustard, whisking together. Add the vinegar, minced onion, salt, pepper and tarragon. Toss the asparagus with the vinaigrette, coating it well, then arrange the asparagus on a serving platter. Cover and refrigerate up to 30 minutes before serving. To serve, sprinkle with the egg mixture.