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Roasted Asparagus With Egg

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.



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2 Responses to “Roasted Asparagus With Egg”

  1. suzanne Says:

    I just made something similar for dinner the other night: Roasted asparagus on a bed of arugula, topped with a poached egg. Tarragon and shallots mixed into a nice tangy vinaigrette and sprinkled with freshly toasted bread crumbs. Yum!

  2. jessica Says:

    Yum indeed!

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