Warm Asparagus Mimosa - Bon Appetit April 1987

6 servings:

2 lbs. fresh asparagus, trimmed and peeled
1 hard-cooked egg, white and yolk separated
1 small shallot
1/4 cup olive oil, preferably extra-virgin
1 tablespoon plus 1 1/2 teaspoons rice vinegar
1 tablespoon fresh orange juice
1 teaspoon Dijon mustard
1/4 teaspoon oriental sesame oil
1/4 teaspoon salt

Cook asparagus in large pot of boiling salted water until just tender, about 8 minutes. Drain; rinse under cold water. Drain well. Pat dry.

(Steel Knife): Mince egg white using on/off turns. Remove from work bowl and set aside. Mince yolk using on/off turns. Remove from work bowl and set aside. With machine running, drop shallot through feed tube and mince. Add olive oil, vinegar, orange juice, mustard, sesame oil and salt and blend 3 seconds. (Can be prepared 1 day ahead. Wrap all ingredients separately; chill)

Heat dressing in heavy 10-inch skillet over medium heat until hot, about 1 minute. Add asparagus and toss gently to coat. Cook just until warmed, about 1 minute. Divide asparagus among plates. Sprinkle with egg white, then yolk. Serve immediately.