by Monita Buchwald

Ingredients:
1 pound fresh asparagus
2 tsp coarse salt

For the Mimosa
2 hard boiled eggs
1 teaspoon minced parsley
1 teaspoon minced chives

For the vinaigrette
½ teaspoon coarse salt
1 tablespoon mustard
1 tablespoon red wine vinegar
salt and pepper to taste
3 tablespoons olive oil

Directions:
1. Cut off ends, but not tips, of the asparagus
2. Fill large frying pan ½ way with water (enough to cover asparagus) and add salt
3. Bring water to almost boiling and put in asparagus
4. Simmer for 5-6 minutes until the asparagus soften but not get too soft
5. Remove the asparagus from the pan and place in an ice water bath, Drain
6. Prepare the Mimosa by pressing the hard boiled eggs through a sieve. The mix the eggs together with the minced herbs and set aside.
7. Make the vinaigrette, drizzling in the oil last

To serve, place the asparagus on a large serving platter in a single layer. Drizzle the vinaigrette over the stems of the asparagus and the mimosa over the tips.

Serves 4