Simple side dish is spring on a plate.
From: Healthy Foods For Living
Yields2 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
30asparagus stalks, washed, dried & trimmed
4tspextra virgin olive oil, divided use
Kosher salt
freshly ground black pepper
2large eggs
2tsplemon juice
1tspDijon mustard
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.
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.
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.
Lay roasted asparagus out on plates top with crumbled hard-boiled egg and drizzle with the vinaigrette.
Ingredients
30asparagus stalks, washed, dried & trimmed
4tspextra virgin olive oil, divided use
Kosher salt
freshly ground black pepper
2large eggs
2tsplemon juice
1tspDijon mustard
Directions
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.
