Name: Asparagus in sauce mimosa Recipe
Total time: 20 min
Yield: Serves 6 to 8
Ingredients: 2 eggs; Salt; 2 pounds fat asparagus; 2 tablespoons minced parsley; 1 tablespoon minced mixed herbs (preferably a mix of chives, tarragon and chervil); 1 tablespoon lemon juice; 1 tablespoon sherry vinegar; 3 tablespoons olive oil

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By Russ Parsons

March 31, 2004

Choose the thickest, fattest asparagus you can find for a dramatic presentation and an almost mousse-like texture. Lightly dressed with the brightly colored sauce mimosa, serve a few spears as a starter or side dish or a plateful as a main course.

From the story: The great asparagus divide

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2 eggs

Salt

2 pounds fat asparagus

2 tablespoons minced parsley

1 tablespoon minced mixed herbs (preferably a mix of chives, tarragon and chervil)

1 tablespoon lemon juice

1 tablespoon sherry vinegar

3 tablespoons olive oil

Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough for you to handle them.

Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.