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new twists on classic favorites.

asparagus mustard mimosa

Recipe details:

asparagus mustard mimosa

what you need

  • 2 (12-ounce) bags asparagus, trimmed (Green Giant)
  • Salt and pepper
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 3 tablespoons canola oil
  • 1 large hard-boiled egg, peeled

here's how

  1. Bring a large saucepan of water to a boil and generously salt it. Add the asparagus and cook until bright green and crisp-tender, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
  2. Meanwhile, in a small bowl, whisk the vinegar, mustard, sugar, and a pinch each of salt and pepper until the sugar dissolves. Whisk in the oil until smooth. Drizzle over the asparagus, then grate the eggs with a zester on the fine holes of a box grater over the asparagus.