My love affair with roasted asparagus has continued to intensify, and my current favorite way to eat them is paired with eggs.
For this recipe, I topped crisp asparagus with crumbled hard-boiled eggs and a bright lemon-Dijon dressing. Add a slice of toasted whole wheat bread to make it more of a meal, or enjoy as-is as a light lunch or accompaniment to grilled protein of choice.
This simple side dish is spring on a plate, and I’m sure I’ll be enjoying it for weeks to come!
Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing
Prep Time: 3 minutes
Cook Time: 20 minutes
Keywords: boil roast salad side main vegetarian asparagus eggs spring
Ingredients (2 servings)
- about 30 stalks asparagus, washed, dried, & woody ends trimmed
- 4 tsp extra virgin olive oil, divided use
- Kosher salt and freshly ground black pepper
- 2 large eggs, preferably organic
- 2 tsp freshly squeezed lemon juice
- 1 tsp country Dijon mustard
Preheat oven to 400°F. Toss trimmed asparagus with 2 tsp olive oil and season to taste with salt and pepper. Roast for 20 -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.
Nutritional Information Per Serving:
204.8 calories, 14.5 grams fat, 2.8 grams saturated fat, 5 grams fiber, 11.7 grams protein