Frank's Recipes! Provençal Vinaigrette Asparagus with Mimosa Garnish

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Provençal Vinaigrette Asparagus with Mimosa Garnish

2 bundles fresh Asparagus
2 large Eggs, hard-cooked and peeled
2 cloves Garlic, peeled
1 tsp. Salt
1/2 cup Extra-Virgin Olive Oil
4 tablespoon Red- or White-Wine Vinegar
4 tsp. prepared Dijon Mustard
1 tsp. Anchovy Paste
1 tsp. freshly ground Black Pepper

Serves 6 to 8

Using a rubber spatula, press the cooked eggs through a coarse sieve and reserve the mashed eggs in a small bowl.

Crush garlic with the flat side of a chef's knife. Sprinkle with salt and crush again, using the side of the knife, until you have formed a paste. Scrape the crushed garlic into a covered jar with a tight-fitting lid.

Add olive oil, red or white-wine vinegar, mustard, anchovy paste, and pepper to the jar; cover, and shake the mixture until well blended.

Meanwhile, rinse asparagus spears and trim the ends. Boil or steam asparagus for 10 to 15 minutes, drain, and arrange on a serving platter. Let cool for about 5 minutes, then drizzle the vinaigrette over, and sprinkle with the sieved eggs.