Asparagus Mimosa

Classics, Golden Oldies, a side dish from back in the day—whatever you call them, those timeless, seasonal recipes are usually real keepers. This one has it all—asparagus in the spring, a quick dressing and a good-looking presentation. 

Quick cook asparagus after snapping off any tough ends—1/2” of water in a sauté pan for a minute or so, will do it. Have a bowl of ice water ready to cool down the drained asparagus. Mix the simple dressing, dry the asparagus, toss in the dressing and arrange on serving plate. Coarsely grate a hard-boiled egg over the stalks.

Dressing
• 1 tablespoon white-wine vinegar or lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 1 tsp honey

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