Jumbo Asparagus with Sauce Mimosa

Name: Jumbo Asparagus with Sauce Mimosa
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper, to taste; 118 milliliters extra virgin olive oil; 1 teaspoon dijion mustard; 2 Tbsps red wine vinegar; 2 teaspoons salt; 1 small shallot, minced

Jumbo Asparagus with Sauce Mimosa

Jumbo Asparagus with Sauce Mimosa might be just the side dish you are searching for. This recipe serves 4. One serving contains 246 calories, 0g of protein, and 27g of fat. Head to the store and pick up pepper, extra virgin olive oil, wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Prepare a bowl of ice and cold water.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. The best way to know when they’re done is to poke a spear with a paring knife; it should slide in easily.

Ingredients you will need

Asparagus

Water

Salt

Ice

Equipment you will use

Frying Pan

Knife

Bowl

Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.

Ingredients you will need

Water

Equipment you will use

Kitchen Towels

Tongs

Whisk together vinegar, shallot, mustard, pepper, and remaining ¼ teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl letting them marinate covered in the refrigerator at least 4 hours and up to 24 hours.When you are ready to serve hard-boil the eggs.

Ingredients you will need

Vinaigrette

Asparagus

Mustard

Shallot

Vinegar

Pepper

Egg

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Let them cool and peel them.

Cut each egg in half lengthwise and separate the yolks from the whites then force the yolks through a medium-mesh sieve into another small bowl. Save the whites for another use. Divide asparagus among 4 plates, or onto 1 large serving platter. Spoon additional vinaigrette over asparagus and top with egg yolks.

Ingredients you will need

Vinaigrette

Asparagus

Egg Yolk