Nothing heralds in spring like a fresh roasted asparagus recipe. Its one of my favorite vegetables for its versatility and flavor. Adding hard-boiled egg completes the dish.
I especially love roasting asparagus, and that’s just how this dish is prepared. Drizzle it with a rich balsamic vinegar and top with chopped hard-boiled eggs. Delicious and perfect for spring!
Springtime Roasted Asparagus
2 pounds fresh asparagus
Extra virgin olive oil (recommend using a quality brand)
Freshly ground black pepper
2 cloves garlic, minced
2 tablespoons thick balsamic vinegar
2 hard-boiled eggs, chopped
1 teaspoon ground mustard
Fresh ground pepper
Preheat oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they’re thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
Spread the asparagus into a single layer and sprinkle liberally with salt, black pepper and garlic. Roast the asparagus for 25 minutes, until tender but still crisp.
Drizzle with balsamic vinegar.
Combine eggs with mustard and place on top of asparagus. Top with fresh ground pepper.
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