Asparagus mimosa recipe

Ingredients

• 2 eggs
• 2 bunches of asparagus

• 1 tbsp olive oil
• ¼ tsp Dijon mustard
• ½ lemon juice
• salt and black pepper

1. Bring a saucepan of water to the boil and add the eggs. Simmer them for 8 minutes, then drain and plunge them in a bowl of cold water to stop the cooking.
2. When the eggs are cool enough to handle, remove the shells. Separate the egg whites from the yolks and grate or finely chop them into separate bowls.
3. Bend each asparagus spear, with more emphasis on the bottom of the stem, until it snaps this will give you just the tender, non-woody part of the stem. Wash the asparagus thoroughly in cold water and discard the woody ends.
4. Bring another pan of water to the boil, add the asparagus spears and cook them for 3 minutes until just tender. Drain them thoroughly and arrange on 4 plates.
5. To make the dressing, whisk the olive oil and mustard with the lemon juice in a small jug. Season the dressing with salt and pepper, then drizzle it over the asparagus.
6. Sprinkle the chopped egg whites, then the yolks over the asparagus and serve.