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Roasted Asparagus with Hard-Boiled Egg

Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Simple side dish is spring on a plate.
From: Healthy Foods For Living

 30 asparagus stalks, washed, dried & trimmed
 4 tsp extra virgin olive oil, divided use
 Kosher salt
 freshly ground black pepper
 2 large eggs
 2 tsp lemon juice
 1 tsp Dijon mustard
1

Preheat oven to 400. Toss asparagus with 2 tsp olive oil and season to taste with salt and pepper. Roast for 20 to 25 minutes or until the stalks are tender and the tips are crisp.

2

Meanwhile cover eggs with water in a small saucepan set over high heat. As soon as the water comes to a boil cover saucepan with a tight-fitting lid remove from heat and let sit for 15 Minutes. Drain water from saucepan shake pan to crack eggs and immerse in cold water. Peel eggs and finely chop.

3

In a jar (or small bowl) combine remaining 2 tsp olive oil lemon juice and mustard. Season vinaigrette to taste with salt and pepper and shake (or whisk) until emulsified.

4

Lay roasted asparagus out on plates top with crumbled hard-boiled egg and drizzle with the vinaigrette.

Nutrition Facts

2 servings

Serving size