ASPARAGUS MIMOSA

Ingredients

• 24 asparagus spears, trimmed
• 2 tbsp white wine vinegar
• 1 tbsp finely chopped green onion
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 large hard-cooked eggs, peeled and halved

Directions

1. Cook asparagus in boiling salted water just until tender, about 6 - 8 minutes; drain. Cool immediately in ice water; drain.
2. To prepare vinaigrette, whisk together vinegar, green onion, mustard, salt and pepper until combined. Gradually whisk in oil until blended; set aside.
3. Remove yolks from eggs. Force yolks through a sieve using the back of a spoon. Finely chop egg whites.
4. Toss asparagus with 2 tbsp vinaigrette. Arrange asparagus on a serving plate. Sprinkle egg whites across centre of asparagus. Sprinkle yolks over egg whites. Drizzle remaining vinaigrette over top.