The Crabby Cook - by Jessica Harper

After eating more Easter cookies than any human I know of–my dog Oliver outdid me at 6 but only barely–this is my new favorite LIGHT springtime lunch.

It’s also handy for using up all those hard-boiled eggs you tie-dyed for the holiday, if your dog has not consumed them. (Oliver got his paws on a few of these and on more than a few chocolate eggs when he participated in our egg hunt behind our backs.)

Here’s a video demo of how to properly boil an egg if you need to know, and an easy recipe for reducing post-Easter bloating

Roasted Asparagus With Egg

Asparagus (5-6 stalks per person), tough ends snapped off

Olive oil

Kosher salt and freshly ground black pepper

Fresh minced parsley, chives or dill, or a combination, 1 tsp. per serving

Eggs, one per person, hard- or soft-boiled

1. Preheat the oven to 400º.

2. Place the desired amount of asparagus on a baking sheet. Rube each stalk with olive oil to coat completely. Sprinkle with salt and pepper to taste.

3. Roast the asparagus until tender, 10-15 minutes, depending on how thick it is. Place each serving on a plate, sprinkle with herbs and top with an egg, sprinkle with a little more salt and pepper and serve.

Note: if you prefer, soft-boil the egg and serve it hot over the asparagus.

Tags: light lunch, roasted asparagus recipe, uses for hard-boiled eggs

This entry was posted on Thursday, April 4th, 2013 at 1:48 pm and is filed under Beside Myself, Videos. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.