Asparagus Mimosa Salad with Dijon Vinaigrette Dressing
Roasted asparagus, tossed with chopped hard boiled eggs and a tangy mimosa vinaigrette made with garlic and Dijon mustard make the perfect side dish for Easter or any spring meal.
Ingredients
- 1 pounds asparagus woody ends trimmed off
- 2 large eggs hard boiled
- 2 tablespoon lemon juice squeezed fresh
- 2 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 2 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic pressed
- ¼ teaspoon salt
Instructions
- Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
- Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
- Mix asparagus with couscous if desired; top with egg. Drizzle with vinaigrette; serve immediately.
Notes
If I'm cooking for just Joe and myself, I mix the salad all together. If we're cooking for others (as we will be for Easter dinner), I serve the dressing on the side.
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