Chef Michael Santos creates asparagus mimosa in the Food Lion Kitchen.
Can be served as a salad or side vegetable
1 ½ lbs fresh asparagus
My essentials 2 eggs- hard boiled
1 Tbls chopped shallots
1 tsp Food Lion Dijon mustard
1 lemon- juice and zests
3 oz my essentials extra virgin olive oil
Salt and pepper to taste
Blanch asparagus in boiling salted water, shock in ice bath or keep warm depending on use
Whisk together shallots, mustard, juice of lemon, salt and pepper. Toss with asparagus.
Top with diced egg and lemon zests