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Roasted Asparagus with Parmesan and Soft-Boiled Eggs

This is truly the only way to prepare asparagus! Roasted perfectly until crisp-tender and served with a refreshing tarragon vinaigrette, soft-boiled eggs and freshly shaved Parmesan.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 - 8 servings
Course: Side Dish
Cuisine: Vegetarian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  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.
  3. Place asparagus onto the prepared baking sheet. Stir in olive oil and garlic; season with salt and pepper, to taste.
  4. Place into oven and roast for 12-15 minutes, or until tender but crisp.
  5. Serve immediately, topped with eggs and Parmesan, drizzled with tarragon vinaigrette.