Asparagus Mimosa
Asparagus Mimosa
Ingredients
- 8 Fat asparagus, washed, root end snapped
- 1-2oz Verjus vinaigrette
- 1 t Flat leaf parsley, chopped fine
- 1 t shallots, minced
- 1 t capers, drained
- 1 oz. mustard mayo
- 1 Hard cooked egg, peeled, whites and yolks chopped separately
- Sea salt, to taste
- Fresh ground black pepper, to taste
Directions
- Bring 4 quart stock pot of water to boil and add enough salt that it tastes like the ocean. Set up a bowl about the same size as the stock pot and fill with ice water. Blanch asparagus until bright green in color and just tender without being mushy. Shock in ice bath; drain in a colander and on a kitchen towel.
Lemon Verjus Vinaigrette
Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar, granulated
- 1 T shallots, minced
- 2 T lemon juice
- 2 T verjus
- 1 cup olive oil blend
Directions
- In a stainless steel bowl, Whisk together mustard, sugar, shallots, lemon juice and verjus, then drizzle in olive oil and continue whisking until all are combined. This recipe makes a little bit more than is needed for the asparagus. It works great as an all-purpose salad/vegetable dressing.
Mustard mayo
Ingredients
- 1 egg
- 3T Dijon mustard
- 1 T shallots, minced
- 1 oz. white vinegar
- 1 ½ to 2 cups olive oil blend
- Sea salt and fresh cracked black pepper, to taste
Directions
- With a hand blender, combine egg, mustard, shallots and vinegar, then emulsify olive oil in a thin stream until thick. Taste and adjust with salt and pepper as needed.
- Trim asparagus bottoms to straight cut, then combine asparagus with verjus vinaigrette and chopped parsley; adjust seasoning with sea salt and fresh pepper.
- Place large spoonful of mayo on center of plate.
- Arranged dressed asparagus on mayo in two levels.
- Top asparagus with chopped egg whites, then chopped egg yolks.
