How To Make Roasted Asparagus with Chopped Egg | How To Feed a Loon

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Melt 2 tablespoons of unsalted butter in a large skillet over medium-high heat.

Add 1 pound of asparagus to the skillet.

Season the asparagus with a half teaspoon of salt and black pepper, and add smoked paprika to taste.

Cook the asparagus in the skillet, stirring occasionally, until tender.

In a medium-sized saucepan, place 4 eggs and cover them with cool water, about an inch above the eggs.

Bring the water to a boil, then reduce to a steady simmer and set a timer for 11 minutes.

Once the timer goes off, transfer the eggs to an ice bath to cool.

Peel the cooled eggs and give them a rough chop.

In a bowl, combine 3 tablespoons of extra virgin olive oil and the juice of 1 lemon, whisking to create a vinaigrette.

Add a tablespoon of white sesame seeds and a pinch of salt to the vinaigrette, mixing well.

Dress half of the chopped eggs with the vinaigrette.

Transfer the cooked asparagus to a serving platter and drizzle the remaining vinaigrette over it.

Scoop the dressed eggs onto the asparagus, arranging them nicely on top.

Sprinkle additional black pepper over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens