Warm Asparagus with Eggs Mimosa
- 2 eggs
- 1 Tbs. Champagne vinegar
- 1 shallot, minced
- 3 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 2 1/4 lb. large asparagus spears
In a small bowl, whisk together the vinegar, shallot, olive oil, salt and pepper. Set the vinaigrette aside.
Remove the eggs from the water and peel them. Press them through a coarse-mesh sieve into a bowl. Set aside.
Cut or snap off the tough stem ends from the asparagus spears and discard. Using a vegetable peeler, peel the bottom 3 inches of each asparagus spear to remove the tough outer skin. Bring a large sauté pan filled with salted water to a boil. Add the asparagus, reduce the heat to medium and cook just until tender, 4 to 6 minutes.
Using tongs, transfer the asparagus to a double thickness of paper towels to drain briefly, then arrange the spears on a warmed platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Sprinkle the eggs over the center of the asparagus spears and serve immediately.