Roasted Asparagus with Egg Garnish

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 large egg
  • 1 pound medium asparagus (about 1 large bunch)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
Directions
  • Preheat the oven to 450 degrees F.

  • Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.

  • Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.

  • Grind a generous amount of black pepper over the top. Serve warm or room temperature.


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    Roasted Asparagus

    Recipe courtesy of Ina Garten