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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.
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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.
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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!
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