Chilled asparagus with vinaigrette and eggs mimosa

  (Gary Friedman / Los Angeles Times)

 

Chilled asparagus with vinaigrette and eggs mimosa

Total time: 1 hour, 15 minutes plus chilling time

Servings: 4

Note: Adapted from Thomas Keller's "Bouchon."

House vinaigrette

1/4 cup Dijon mustard

1/2 cup red wine vinegar

11/2 cups canola oil

Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (This makes about 2 cups vinaigrette, more than is needed for the remainder of the recipe. The dressing can be refrigerated for up to 2 weeks; should the vinaigrette separate, use a blender or immersion blender to reemulsify it.)

Asparagus and assembly

2 pounds medium asparagus

1 tablespoon plus 2 teaspoons extra virgin olive oil, divided, plus extra for drizzling

Kosher salt

4 hard-cooked large eggs

2 large radishes

Scant 3 tablespoons House vinaigrette

Freshly ground black pepper