Roasted Asparagus with Parmesan and Soft-Boiled Eggs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 - 8 servings
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Course
Side Dish
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Cuisine
Vegetarian
Roasted Asparagus with Parmesan and Soft-Boiled Eggs
Description
This Roasted Asparagus dish features trimmed spears tossed in olive oil and minced garlic, seasoned with salt and pepper, then roasted until tender but retaining a slight crispness. Meanwhile, a tarragon vinaigrette is prepared with olive oil, white wine vinegar, diced shallots, coarse mustard, sugar, fresh chopped tarragon, and seasoning. The roasted asparagus is plated topped with soft-boiled egg halves or slices and shaved Parmesan cheese, then drizzled with the vibrant vinaigrette.
The combination offers a balance of textures and flavors: the earthiness and slight bite from roasted asparagus, the richness and softness of eggs, the salty nuttiness of Parmesan, and the herbaceous brightness from the dressing. This makes it suitable as a vegetable side or a light, elegant starter.
Ingredients
- 2 pounds asparagus trimmed
- 1 ½ tablespoons olive oil
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 egg sliced or halved, soft boiled
- ½ cup Parmesan Cheese shaved
For the tarragon vinaigrette
- 2 tablespoons olive oil
- 1 ½ tablespoons white wine vinegar
- 2 tablespoons shallot diced
- 1 tablespoon mustard coarse grain
- 1 teaspoon granulated sugar
- 1 ½ tablespoons tarragon chopped, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 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.
- Place asparagus onto the prepared baking sheet. Stir in olive oil and garlic; season with salt and pepper, to taste.
- Place into oven and roast for 12-15 minutes, or until tender but crisp.
- Serve immediately, topped with eggs and Parmesan, drizzled with tarragon vinaigrette.
User Reviews
Overall Rating
5
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