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
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.