My love affair with roasted asparagus has continued to intensify, and my current favorite way to eat them is paired with eggs.
Roasted asparagus is a simple yet elegant dish that pairs perfectly with the rich and creamy texture of hard-boiled eggs.
The addition of a zesty Lemon-Dijon dressing elevates the flavors, creating a delightful springtime dish that’s as healthy as it is delicious. This recipe is quick, easy, and perfect for a light lunch or a vibrant side dish.
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
- 1 bunch of fresh asparagus, trimmed
- 4-6 large eggs
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Lemon-Dijon Dressing:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
- Salt and pepper to taste
Preheat the Oven
Preheat your oven to 400°F (200°C). This temperature will ensure the asparagus is perfectly roasted to a tender yet slightly crispy texture.
Prepare the Asparagus
Wash the asparagus spears thoroughly and trim off the tough ends. Place them on a baking sheet in a single layer.
Drizzle with Olive Oil
Drizzle the asparagus with 2 tablespoons of olive oil, ensuring each spear is coated evenly. Sprinkle with salt and black pepper to taste.
Roast the Asparagus
Place the baking sheet in the preheated oven and roast the asparagus for about 12-15 minutes or until they are tender but still have a slight crunch.
Prepare the Hard-Boiled Eggs
While the asparagus is roasting, prepare the hard-boiled eggs. Place the eggs in a saucepan, cover them with water, and bring to a gentle boil. Once boiling, cover the pan and remove it from the heat. Let the eggs sit in the hot water for about 8-10 minutes. Then, transfer the eggs to a bowl of ice water to cool before peeling.
Make the Lemon-Dijon Dressing
In a small bowl, whisk together the lemon juice, Dijon mustard, honey or maple syrup, olive oil, salt, and pepper to make the Lemon-Dijon dressing. Adjust the seasoning according to your taste.
Assemble the Dish
Arrange the roasted asparagus on a serving platter. Peel and halve the hard-boiled eggs and place them over the asparagus.
Drizzle with Dressing
Drizzle the Lemon-Dijon dressing over the asparagus and eggs.
Serve and Enjoy
Serve the Roasted Asparagus with Hard-Boiled Eggs and Lemon-Dijon Dressing immediately, garnished with a sprinkle of salt and pepper if desired. This dish can be enjoyed warm or at room temperature.
|Nutrition Information (Per Serving)
|Calories: 230 kcal
|Total Fat: 18g
|– Saturated Fat: 4g
|Total Carbohydrates: 10g
|– Dietary Fiber: 3g
|– Sugars: 6g
These values are based on a standard serving size and may vary based on the actual portion and specific ingredients used. Always refer to the nutritional information on the packaging of specific products for the most accurate details. Enjoy your nutritious and delicious meal!
A delightful blend of tender roasted asparagus and creamy hard-boiled eggs, adorned with a zesty Lemon-Dijon dressing. Simply roast asparagus, prepare hard-boiled eggs, and whisk the dressing. Drizzle over the asparagus, add eggs, and serve. A quick, vibrant, and flavorful dish perfect for any occasion.