Stirring together hard-cooked eggs, herbs and olive oil makes a sauce that is almost like a slightly chunky mayonnaise. Called sauce mimosa, it’s one of those traditional preparations that seem to have largely disappeared—for no apparent reason.
6 SERVINGS
3 |
pounds fat asparagus |
2 |
large hard-cooked eggs |
2 |
tablespoons minced fresh parsley |
1 |
tablespoon minced mixed fresh herbs (preferably chives, tarragon and chervil) |
1 |
tablespoon fresh lemon juice |
1 |
tablespoon sherry vinegar |
3 |
tablespoons olive oil |
|
Salt |
Bring a large pot of water to a boil. Cut off the bottom 1 to 1½ inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure toward the base. Boil the asparagus just until a knife slips in easily, 4 to 5 minutes. Remove from the boiling water to a pan of ice water to stop the cooking.
Shortly before serving, peel the eggs and separate the whites and yolks. Chop them separately as finely as possible and then combine them in a small bowl. (Chopping them together smears the yolks.) Add all the herbs, lemon juice and vinegar and whisk together. Whisk in the oil. Add ¼ teaspoon salt, then taste and add more if needed.
Pat the asparagus dry and arrange on a platter. Spoon the sauce over the top across the middle of the spears. Serve at room temperature.
Cover the eggs with cold water in a small saucepan and set over high heat. When the water comes to a rolling boil, remove from the heat and let the eggs sit in the water until they are cool enough to handle.