Asparagus Mimosa
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By Rebeccah Marsters
Appears in Cook's Country April/May 2014
This pairing of two spring classics has a long and elevated history. But we found a few tricks to make it even better.
WHY THIS RECIPE WORKS
This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard-cooked egg. Blanching and shocking the asparagus proved easier than steaming, and patting it dry was necessary for the dress...