Asparagus mimosa salad made with blanched asparagus and topped with chopped hard boiled eggs, parmigiana shavings, and a light Lemon Dijon vinaigrette. A classic and refreshing cold asparagus salad for springtime!
Ingredients
2large eggs
1¼fresh asparagus spearswoody stalks trimmed and discarded
Prepare Hard-Boiled Eggs: Fill a small saucepan with water and bring to a very, very low simmer (small bubbles begin to form on the bottom of the pan). Add the eggs carefully and simmer over very low heat for 12 minutes.
Remove eggs from the water and place in an ice bath until completely cool. Peel and finely dice the eggs. Season with salt and set aside in a bowl.
Prepare Asparagus: Trim any tough ends from the asparagus stalks. Lightly peel the first inch or two of the base of the stalks.
Bring a large pot of water to a boil. Salt the water very generously (it should taste like salty, sea water). Blanch the asparagus until just fork tender (they will just begin to curve and bend if you hold a stalk horizontally), roughly 2 to 3 minutes depending on the size and thickness of the asparagus stalks.
Shock the asparagus immediately in an ice bath. Remove the chilled asparagus and on a clean linen or thick layer of paper towels to drain any excess water. Meanwhile, prepare the dressing.
Prepare Lemon Dijon Dressing: In a bowl, whisk together the lemon juice and Dijon mustard. Slowly pour in the oil, whisking continuously, until emulsified. Season to taste with salt and pepper.
Assemble: Gently toss the blanched asparagus with the dressing and season with additional salt and pepper as necessary. Serve on a platter and top with the diced hard boiled egg mixture and parmigiano-reggiano shavings, as desired.