Mimosa-style White Asparagus Recipe

Wash and peel the asparagus. Steam for 10 to 12 minutes depending on the desired doneness. Set aside.

Prepare the "Mimosa" sauce: In a small bowl, mix yogurt, mustard, olive oil, acacia honey, salt, and freshly ground pepper. Emulsify with lemon juice. Grate the hard-boiled eggs using a fine grater.

To finish, place the asparagus on a serving plate. Drizzle generously with sauce and sprinkle with grated eggs and chives. Serve immediately.