Asparagus Mimosa by Closet Cooking
(makes 2 servings)


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.