Asparagus with Eggs Mimosa

Directions

1. 1
   In 2-quart saucepan, combine eggs and enough cold water to cover.
2. 2
   Heat to boiling on high.
3. 3
   Remove from heat.
4. 4
   Cover, and let stand 14 minutes.
5. 5
   Rinse eggs with cold water until cool, then peel.
6. 6
   Eggs may be hard-cooked and refrigerated up to 3 days ahead.
7. 7
   Meanwhile, cook asparagus: Arrange in even layer in microwave-safe 8- by 8-inch baking dish.
8. 8
   Add 1/4 cup water.
9. 9
   Cover with vented plastic wrap and microwave on high 5 minutes.
10. 10
    Asparagus may be cooked, cooled, and refrigerated in airtight container up to 2 days.
11. 11
    From lemon, grate 1/4 teaspoon peel; set aside.
12. 12
    Squeeze 1 tablespoon juice into small bowl.
13. 13
    To bowl with lemon juice, add oil, vinegar, chives, sugar, and 1/2 teaspoon each salt and pepper; whisk to combine.
14. 14
    To serve, arrange asparagus on serving platter.
15. 15
    Drizzle with vinaigrette.
16. 16
    Coarsely grate eggs over asparagus and garnish with reserved lemon peel.