Fustini's Oils and Vinegars
Asparagus Mimosa Salad

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Asparagus Mimosa Salad


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Asparagus Mimosa Salad




Adapted from "Season to Taste"


Step 1. 

Prepare the vinaigrette by whisking together the shallot, vinegar, mustard and pinch of salt and pepper.  While whisking, drizzle olive oil into the mixture forming a creamy emulsion.  Season to taste with additional salt, pepper, oil or vinegar.

Step 2. 

Peel and finely grate the hard-boiled eggs on the smallest side of a box grater.  Set aside.

Step 3. 

Blanch asparagus in a large pot of boiling salted water for approximately 2 minutes, until tender crisp.  Shock asparagus in an ice bath.

Step 4. 

Place asparagus stalks on individual plates, drizzle with vinaigrette and top with radish and egg.

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