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Asparagus Mimosa

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 10 mins
Total time 10 mins
Yield

Makes 4 servings

Fnely grated hard-cooked eggs mimic the look of yellow mimosa blossoms in  Asparagus Mimosa. The eggs add color and richness to spring vegetables, pasta, and salads as demonstrated in this asparagus side dish.

Ingredients

  • 1 pound fresh asparagus
  • 1 teaspoon cider vinegar
  • 1 teaspoon extra virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 hard-cooked egg, grated
  • 2 tablespoons spicy smoked sausage, finely diced and sautéed
  • 1 teaspoon chopped fresh chives
  • Hot sauce

How to Make It

  1. Trim asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain. Toss with vinegar, olive oil, salt, and pepper. Place on a serving platter; top with grated egg, sautéed sausage, and chopped fresh chives. Serve with hot sauce.