I found this recipe while searching for an egg side dish. Since I love both of the main ingredients in this dish, I decided to give it a try. The truth is, I love eggs with anything. No matter what the recipe, if it is topped with an egg, I’m in!

Europeans have popularized the use of eggs in their food. I had my first experience with eggs on pasta, meat and vegetables while in Europe. If they are offered in a restaurant here in the United States, I dive at the chance to order them.

So why not try to make a recipe with eggs? Well I did, and this recipe did not disappoint. I am pretty sure you are going to agree with me on this one.

This wonderful side could not be any simpler. It has a minimal amount of ingredients, and is very easy to make. This adds up to a perfect side dish you can whip up in minutes (and I mean that – it takes about 5 minutes of prep-time!).

I thought the combination of the asparagus, eggs and the dressing, were delightful. It is low in calories, and a very healthy choice to make for dinner any night of the week. Go ahead and give it a try! I think you are really going to like this one!

This recipe is courtesy of Lauren Zembron at Healthyfoodforliving.com, and will serve 2-3 people who will love this “eggs with asparagus” side dish.

Ingredients for the Roasted Asparagus

1 lb. asparagus, lightly peeled
3 hard boiled eggs, chopped 
2 tsp. olive oil, plus 1 more, divided
2 tsp. coarse grain dijon mustard
2 tsp. capers
Juice of 1/2 lemon
2 tsp. chives, chopped
1 tsp. salt, divided 
1 tsp. pepper, divided

Preheat oven to 400.

Toss the asparagus with 2 tsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

Place in roasting pan and roast for 10-15 minutes. The asparagus spears are thin (especially after you peel them) and you want to take them out of the oven just when they start to turn bright green.

Cover eggs with water in a saucepan over high heat. As soon as the water comes to a boil, take the pan off the heat and cover. let it sit for 12 minutes. Drain and peel. Coarsely chop.

In a small bowl or bell jar, combine the 2 tsp. capers, juice of 1/2 lemon, 2 tsp. coarse-grain dijon mustard and 1 tsp. olive oil.  Add the remaining salt and pepper and whisk or shake until combined.

Toss the asparagus with the dressing, lay them out on a plate, and top with chopped hard boiled egg.

Garnish with chopped chives.

It’s that simple!

Spring is here!