Asparagus and Quinoa Mimosa - Marin Magazine

Ingredients

• 1 cup red quinoa, rinsed
• 2 cups water (or chicken stock)
• Salt
• Extra-virgin olive oil
• 1 pound thin asparagus, woody ends trimmed
• 1 tablespoon finely chopped mint, plus extra for garnish
• 1/2 teaspoon finely grated lemon zest, plus extra for garnish
• 1/2 teaspoon freshly ground black pepper
• 1/2 lemon
• 1 large egg, hard boiled
• Sea salt