• Cooking Time: 3
• Servings: 4
• Preparation Time: 15
• 2 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• pinch fresh ground pepper
• 1/2 cup extra virgin olive oil
• 2 tbsp shallots, minced
• 2 lbs asparagus shears
• 1 1/2 tbsp capers
• 3 radishes, thinly sliced
• 2 hard boiled eggs, chopped
• 1 tbsp chives, chopped (optional because I didn't have any)

1. Whisk vinegar, shallots, olive oil, mustard, salt & pepper together in a salad bowl.
2. Boil asparagus in large pot of water for 3 minutes.
3. Drain and toss in salad bowl with vinaigrette.
4. Divide onto plates.
5. Top with radish slices, capers and eggs.
6. Drizzle remaining vinaigrette over the top.
7. Garnish with chives if available.

Got this from our great BC Liquor Store Taste magazine that has some great recipes in it. Really don't get why they call it Mimosa though.