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Asparagus in sauce mimosa

Time 20 minutes
Yields Serves 6 to 8
Asparagus in sauce mimosa
(Luis Sinco / Los Angeles Times)
1

Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, turn off the heat and let the eggs sit in the water until they are cool enough for you to handle them.

2

Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2 inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until tender enough that a knife slips in easily, 4 to 5 minutes. Remove the asparagus from the boiling water to a pan of ice water to stop the cooking.

3

When almost ready to serve, shell the hard-cooked eggs and separate the whites and the yolks. Chop them separately as fine as possible and then combine them in a mixing bowl (chopping them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add one-fourth teaspoon salt, then taste and add more if needed.

4

Pat the asparagus dry and arrange it on a platter. Spoon the dressing over the top in a swatch across the middle of the spears. Serve at room temperature.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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