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Name: Spring Asparagus with Mimosa-Style Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 1 ts Dijon-style mustard; 1 lb Asparagus, washed and; 3 Hard-boiled eggs; 2 tb Fresh Lemon Juice; 1/4 c Plus 2 tablespoons extra; 1/2 ts Grated lemon zest

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INGREDIENTS

Salt
1 ts Dijon-style mustard
1 lb Asparagus, washed and
3 Hard-boiled eggs
2 tb Fresh Lemon Juice
1/4 c Plus 2 tablespoons extra
1/2 ts Grated lemon zest

Servings

INSTRUCTIONS

In a large deep saute pan of salted boiling water blanch the asparagus, 6 to 8 stalks at a time, until barely tender and brilliant green, about 1 to 2 minutes depending on thickness of asparagus. Remove asparagus from simmering water and plunge into an ice-water bath. Repeat process for remaining asparagus. When asparagus is completely chilled, drain, pat dry and arrange on a serving platter. Cut each hard-boiled egg in half and separate the whites from the yolks. Pass the egg whites through a coarse sieve into a small bowl. Pass the yolks through a coarse sieve into a second small bowl. In a separate bowl whisk together the lemon juice, mustard and zest. Add the olive oil in a stream whisking constantly until well combined. Season to taste with salt and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites and yolks over the asparagus in a decorative pattern (i.e. stripes of white and yellow). Serve immediately. Yield: 4 servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by Angele Freeman on Apr 7, 1997

NOTES

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Spring Asparagus with Mimosa-Style Dressing

Salt
1 ts Dijon-style mustard
1 lb Asparagus, washed and
3 Hard-boiled eggs
2 tb Fresh Lemon Juice
1/4 c Plus 2 tablespoons extra
1/2 ts Grated lemon zest

In a large deep saute pan of salted boiling water blanch the asparagus, 6  to 8 stalks at a time, until barely tender and brilliant green, about 1 to  2 minutes depending on thickness of asparagus. Remove asparagus from  simmering water and plunge into an ice-water bath. Repeat process for  remaining asparagus. When asparagus is completely chilled, drain, pat dry  and arrange on a serving platter.    Cut each hard-boiled egg in half and separate the whites from the yolks.  Pass the egg whites through a coarse sieve into a small bowl. Pass the  yolks through a coarse sieve into a second small bowl. In a separate bowl  whisk together the lemon juice, mustard and zest. Add the olive oil in a  stream whisking constantly until well combined. Season to taste with salt  and pepper. Drizzle dressing over asparagus. Sprinkle the sieved egg whites  and yolks over the asparagus in a decorative pattern (i.e. stripes of white  and yellow). Serve immediately.    Yield: 4 servings    NOTES : Cooking Live    Recipe by: Cooking Live Show #CL8855 Posted to MC-Recipe Digest V1 #556 by  Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997

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Nutrition

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Serving Size: 1 Serving (656g)
Recipe Makes: 1 Servings

Calories: 249
Calories from Fat: 145 (58%)

Amt Per Serving		% DV

	Total Fat 16.1g	22 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 2.2g
Cholesterol 636mg		196 %
Sodium 243.4mg		8 %
Potassium 259.3mg		7 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 5.8g
Protein 19.3g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 249

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