Sep 20, 2013 1 min read

Mimosa

Yield: 1 cocktail

2 ounces orange juice

Sparkling wine, chilled

Procedure:

1. Pour the orange juice into a champagne flute, fill with sparkling wine, and serve immediately.

Asparagus Mimosa

Yield: 2 servings

24 medium asparagus, trimmed and lower half of stalk peeled

1 medium roasted shallot, finely chopped

½ teaspoon Dijon mustard

1 tablespoon tarragon vinegar

Pinch of fresh cracked black pepper

¼ cup extra virgin olive oil

Sea salt to taste

1 hard boiled egg, peeled

Procedure:

1. Blanch the asparagus in boiling water to al dente, about 3 minutes. Transfer to ice water, then to a clean kitchen or paper towel. Gently pat the asparagus dry.

2. In a medium sized mixing bowl, whisk together the shallot, Dijon mustard, vinegar, and black pepper. Add the oil in a slow stream while constantly whisking until emulsified. Season the dressing to taste with sea salt.

3. Grate the hardboiled egg through the fine holes of a box grater or chop it very fine with a knife.

4. In a small mixing bowl, toss the asparagus with ½ tablespoon of the vinaigrette, season it to taste with additional sea salt and fresh cracked black pepper, and divide it onto two serving plates.

5. Spoon additional vinaigrette over the asparagus, top with the finely grated or chopped egg, and serve immediately.