roasted asparagus with eggs and parmesan

scaling back - asparagus with egg and parmesan

I can never get enough asparagus.  Shaved into salads, roasted over high heat or tossed into a stir fry it’s easy to work them into a lot of my favorite recipes.  But one of my very favorite ways to enjoy it is to simply roast it and dress it with a little sherry vinaigrette, parmesan cheese and hard-boiled egg.  Simple and easy it makes a great side dish or light lunch.

scaling back - asparagus with egg and parmesan

Ingredients:

  • 1 bunch asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons grated parmesan cheese
  • kosher salt
  • freshly ground black pepper
  • 1 hard-boiled egg, finely diced

scaling back - asparagus with egg and parmesan

Method:

Pre-heat the oven to 400 degrees.  Place the asparagus on a baking sheet drizzle with 1 tablespoon of olive oil and the toss to coat.  Season lightly with salt and pepper and roast for 15-20 minutes until tender but still crisp.

In a small bowl, combine the vinegar and olive oil and about 1/4 teaspoon of salt and pepper.

Toss the asparagus with the vinaigrette.  Arrange on a serving platter and sprinkle with the egg and parmesan cheese.

scaling back - asparagus with egg and parmesan

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

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