Asparagus with Eggs Mimosa

1. 1

   In 2-quart saucepan, combine eggs and enough cold water to cover.

2. 2

   Heat to boiling on high.

3. 3

   Remove from heat.

4. 4

   Cover, and let stand 14 minutes.

5. 5

   Rinse eggs with cold water until cool, then peel.

6. 6

   Eggs may be hard-cooked and refrigerated up to 3 days ahead.

7. 7

   Meanwhile, cook asparagus: Arrange in even layer in microwave-safe 8- by 8-inch baking dish.

8. 8

   Add 1/4 cup water.

9. 9

   Cover with vented plastic wrap and microwave on high 5 minutes.

10. 10

    Asparagus may be cooked, cooled, and refrigerated in airtight container up to 2 days.

11. 11

    From lemon, grate 1/4 teaspoon peel; set aside.

12. 12

    Squeeze 1 tablespoon juice into small bowl.

13. 13

    To bowl with lemon juice, add oil, vinegar, chives, sugar, and 1/2 teaspoon each salt and pepper; whisk to combine.

14. 14

    To serve, arrange asparagus on serving platter.

15. 15

    Drizzle with vinaigrette.

16. 16

    Coarsely grate eggs over asparagus and garnish with reserved lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.