Name: Roasted Asparagus with Shredded Eggs
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2 servings
Cuisine: Other
Ingredients: 1 lb asparagus; 0.25 cup olive oil; 1 tsp stone ground mustard; 1 lemon; Kosher salt; black pepper; 2 eggs

Roasted Asparagus with Shredded Eggs cover

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Roasted Asparagus with Shredded Eggs

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 400 degrees F.

Clean asparagus and snap off or trim woody ends. Add asparagus spears to a large baking sheet and drizzle with 1 tablespoon olive oil. Season with kosher salt and cracked black pepper, tossing to fully coat.

Roast asparagus for 16 to 18 minutes, using tongs to flip halfway through. You want the asparagus to be roasted with a bit of char but not mushy.

Meanwhile, make vinaigrette by adding fresh-squeezed lemon juice, about 2 tablespoons, to a small bowl. Add in 1 teaspoon mustard, ½ teaspoon kosher salt and a pinch of cracked black pepper. Whisk to combine. Drizzle in remaining 3 tablespoons olive oil, while whisking, until combined. Set aside.

Once asparagus is done, let it cool for a few minutes. Add the spears to a platter, drizzle with about 2 tablespoons vinaigrette. Store remaining vinaigrette in an air-tight container for use at a later time.

Using a microplane, shave hard-boiled eggs all over the top of the asparagus. Serve.

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Tips & Tricks (5)

Ice Bath Perfection 🧊
Immediately transfer hard-boiled eggs to an ice bath after cooking to stop the cooking process and prevent that gray-green ring around the yolk, ensuring bright yellow centers for shredding.
Microplane Technique 🔪
Use a chilled microplane on cooled eggs for the finest, most delicate shreds that won't clump together; the cold temperature prevents the egg from warming and crumbling.
Asparagus Trimming Strategy 🌱
Bend each asparagus spear until it naturally snaps at the tender junction point rather than cutting them uniformly—this ensures every piece is perfectly tender with no woody ends.
Oil Emulsion for Coating 🫒
Whisk stone ground mustard with lemon juice first, then slowly drizzle in olive oil while whisking to create a stable emulsion that coats the asparagus evenly and prevents separation.
High-Heat Roasting Edge 🔥
Roast asparagus at 425°F for 12-15 minutes to achieve caramelized, crispy edges while keeping the centers tender—the high heat creates the ideal contrast in texture.