Roasted Asparagus with Parmesan and Soft-Boiled Eggs
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
6-8 servings
- 2 pounds asparagus, trimmed
- 1 ½ tablespoons olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 4 soft boiled eggs, sliced or halved
- ½ cup shaved Parmesan
- For the tarragon vinaigrette:
- 2 tablespoons olive oil
- 1 ½ tablespoons white wine vinegar
- 2 tablespoons diced shallot
- 1 tablespoon coarse grain mustard
- 1 teaspoon granulated sugar
- 1 ½ tablespoons chopped fresh tarragon
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
To make the tarragon vinaigrette, whisk together olive oil, vinegar, shallot, mustard, and sugar in a small bowl; stir in tarragon and season with salt and pepper, to taste. Set aside.
Step 3
Place asparagus onto the prepared baking sheet. Stir in olive oil and garlic; season with salt and pepper, to taste.
Step 4
Place into oven and roast for 12-15 minutes, or until tender but crisp.
Step 5
Serve immediately, topped with eggs and Parmesan, drizzled with tarragon vinaigrette.
Step 6
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Chef's notes
Fresh tarragon is ideal for the vinaigrette, but dried tarragon can be used.
You can soft-boil the eggs on the stovetop or use an Instant Pot for less monitoring.
Medium or hard-boiled eggs can also be used if preferred.
