蘆筍沙拉

蘆筍沙拉

4人份

材料：

蛋2顆、450g蘆筍、檸檬1顆（取汁）、2 tbsp橄欖油

1 tsp芥末、塩及胡椒、一把巴西利or細香葱

做法：

蛋煮熟，待涼，去殼；煮熟蘆筍、置冰水中放涼

取一碗，將檸檬汁、橄欖油、芥末、塩及胡椒拌勻備用

將蘆筍拌以做法2，拌勻後將蘆筍置於盤中，醬汁淋於其上

蛋白與黃分開切碎，分別置於做法3中

上飾以巴西利or細香葱即可

 Asparagus Mimosa

serve 2

Ingredients:
2 eggs;  1 pound asparagus;  1 lemon (juice)
2 tablespoons olive oil;  1 teaspoon dijon mustard
salt and pepper to taste;  1 handful parsley or chives (chopped)

Directions:
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
4. Run the asparagus under cold water to stop the cooking process and set aside.
5. Remove the shell from the egg and force the egg through a sieve with medium sized holes.
6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.