Asparagus with Eggs Mimosa

Name: Asparagus with Eggs Mimosa
Prep time: 20 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 3 large eggs; 2 lb. asparagus; 1 lemon; 3 tbsp. extra-virgin olive oil; 2 tbsp. red wine vinegar; 1 tbsp. snipped chives; 1/4 tsp. sugar

Published: Feb 16, 2013

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

35 mins

Cal/Serv:

Jump to recipe

Hard-cooked eggs and fresh spring asparagus make a colorful, flavorful dish for brunch, lunch, or dinner.

Advertisement - Continue Reading Below

Ingredients

3 large eggs
2 lb. asparagus
1 lemon
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. snipped chives
1/4 tsp. sugar

Directions

1. Step 1In 2-quart saucepan, combine eggs and enough cold water to cover. Heat to boiling on high. Remove from heat. Cover, and let stand 14 minutes. Rinse eggs with cold water until cool, then peel. Eggs may be hard-cooked and refrigerated up to 3 days ahead.
2. Step 2Meanwhile, cook asparagus: Arrange in even layer in microwave-safe 8- by 8-inch baking dish. Add 1/4 cup water. Cover with vented plastic wrap and microwave on high 5 minutes. Asparagus may be cooked, cooled, and refrigerated in airtight container up to 2 days.
3. Step 3From lemon, grate 1/4 teaspoon peel; set aside. Squeeze 1 tablespoon juice into small bowl. To bowl with lemon juice, add oil, vinegar, chives, sugar, and 1/2 teaspoon each salt and pepper; whisk to combine.
4. Step 4To serve, arrange asparagus on serving platter. Drizzle with vinaigrette. Coarsely grate eggs over asparagus and garnish with reserved lemon peel.