Asparagus Mimosa
4 servings

Asparagus mimosa isn't what you think! Celebrate spring with this French dish of fresh asparagus topped with a Dijon vinaigrette and fluffy chopped hard-boiled eggs.

1/4 cup extra virgin olive oil
1 shallot, minced
2 tablespoons red wine vinegar
2 tablespoons capers, drained and chopped
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
4 hard-boiled large eggs, finely chopped, divided
2 tablespoons minced fresh parsley, divided
1 tablespoon minced fresh chives, divided
1 tablespoon snipped fresh dill, divided
2 pounds fresh asparagus, trimmed
Freshly cracked black pepper, to taste

In a small bowl, whisk together olive oil, shallot, vinegar, capers, Dijon and salt. Stir in half the hard-boiled eggs and half the herbs. Set aside.

Bring a large pot of salted water to a boil. Add asparagus; cook 2-3 minutes or until bright green and tender-crisp. Drain; immediately place asparagus in a bowl of ice water. Remove; dry thoroughly.

Arrange asparagus spears on a platter; spoon the egg mixture on top. Top with the remaining hard-boiled eggs, herbs and pepper. Serve at room temperature.

Nutrition Facts
1 serving: 238 calories, 19g fat (4g saturated fat), 186mg cholesterol, 710mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 10g protein.