Asparagus mimosa

.

Photo: wefacecook.com

Prep Time:
15 minutes
Cooking Time:
10 minutes
Servings:
6


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Ingredients

  • 3 pounds fresh green asparagus
    2 hard-cooked eggs, peeled
    2 tablespoons chopped parsley
    1 cup herb-vinaigrette dressing

Directions

Peel and trim the asparagus.
Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes or until just tender.
Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate egg yolks and whites. Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl. Chop egg whites and save in a bowl.
Arrange asparagus on a serving platter. Sprinkle egg yolk and egg white and parsley over asparagus.
Serve cold with the herb-vinaigrette.

Country cuisine Ecookbook(s) showing the recipe Asparagus mimosa:

3 Countries Ecookbooks in the spotlight

France E-cookbook

France

USA Complete E-cookbook

USA

Italy Complete E-cookbook

Italy

2
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