Asparagus Mimosa

• Use asparagus spears that are between 1/4 and 1/2 inch in diameter.
• 2 pounds thin asparagus, trimmed
• Salt and pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh tarragon
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 2 large hard-cooked eggs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon capers, rinsed and chopped

1. 1. Bring 4 quarts water to boil in large pot. Fill large bowl halfway with ice and water. Add asparagus and 1 tablespoon salt to boiling water and cook until just tender, 4 to 6 minutes. Drain asparagus and transfer to ice bath. Drain again and pat dry with paper towels. Wipe out bowl. (The prepared asparagus can be refrigerated for up to 2 days.)
2. 2. Whisk vinegar, shallot, tarragon, mustard, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in now-empty bowl. Halve 1 egg and add yolk to bowl, reserving white. Mash yolk with fork until incorporated into vinegar mixture. Slowly whisk in oil until incorporated; stir in capers. Add asparagus and toss to coat.
3. 3. Grate remaining 1 egg and reserved white on small holes of box grater, then season with 1/4 teaspoon salt. Transfer asparagus to serving platter and top with grated eggs. Serve.

thin, salt, red wine vinegar, shallot, tarragon, mustard, honey, eggs, extravirgin olive oil, capers

Taken from www.epicurious.com/recipes/member/views/asparagus-mimosa-52837951 (may not work)