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Roasted Asparagus with Parmesan and Soft-Boiled Eggs

Roasted Asparagus with Parmesan and Soft-Boiled Eggs Bliss

Discover Roasted Asparagus with Parmesan and Soft-Boiled Eggs, a nourishing and gluten-free dish that celebrates spring flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Asparagus
  • 1 bunch Asparagus Fresh and tender
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired
  • 2 cloves Garlic Freshly minced
  • to taste Kosher Salt Essential for enhancing flavor
  • to taste Black Pepper Essential for enhancing flavor
  • 2 large Soft-Boiled Eggs Medium or hard-boiled can be used if preferred
  • 1/4 cup Shaved Parmesan Can use Pecorino Romano as a substitute
For the Tarragon Vinaigrette
  • 1/4 cup Olive Oil Base of the dressing
  • 2 tablespoons White Wine Vinegar Can be replaced with lemon juice
  • 1 small Shallot Sweet and complex
  • 1 tablespoon Coarse Grain Mustard Dijon mustard works as an alternative
  • 1 teaspoon Granulated Sugar Maple syrup can substitute
  • 1 tablespoon Chopped Fresh Tarragon Dried tarragon can be used as a substitute

Equipment

  • Oven
  • Baking Sheet
  • Small Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly coating it with olive oil or lining it with parchment paper.
  2. In a small bowl, whisk together olive oil, white wine vinegar, minced shallot, coarse grain mustard, granulated sugar, and chopped fresh tarragon. Season with salt and pepper to taste.
  3. Trim the woody ends off the asparagus spears, then place them on the prepared baking sheet. Drizzle with olive oil and add minced garlic, tossing until well coated. Season with kosher salt and black pepper.
  4. Roast the asparagus in the preheated oven for 12-15 minutes, checking for tenderness and a light char.
  5. While the asparagus is roasting, soft-boil the eggs by bringing a pot of water to a rapid boil. Gently add the eggs and boil for 6-7 minutes, then transfer them to an ice bath.
  6. Transfer the roasted asparagus to a platter, peel and slice the soft-boiled eggs, place them on top of the asparagus, and sprinkle with shaved Parmesan. Drizzle with vinaigrette.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gCholesterol: 185mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days; reheat in the oven. Freeze leftover asparagus for up to 2 months after blanching.

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