- Asparagus Forks (specialized forks designed to easily pick asparagus spears)
- Mixing Bowls (for mixing ingredients)
- Measuring Cups and Spoons Set (essential for accurate measurements in recipes)
- Whisk or Electric Beater (if applicable, though not typical for asparagus mimosa)
- Non-Stick Pan (optional, for sautéing asparagus depending on chosen cooking method)
- Cutting Board and Knife Set (for preparation of ingredients like lemon juice or additional garnishes)
- Mixing Glasses (if a cocktail mixing aspect is involved in the recipe interpretation)
- Serving Platter (to elegantly present the dish, if served as an appetizer or side with mimosa accompaniment)
- Lemon Squeezer (for fresh lemon juice, which could be used in cooking and garnishing)
- Glassware Set (assuming serving of non-alcoholic beverages like mimosa or similar drinks alongside asparagus spears)
1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
2 1/4 teaspoons salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hard-boiled large eggs at room temperature
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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