Roasted Asparagus with Shredded Eggs
If you didn’t read the title of the recipe you might be thinking, “What kind of cheese is that?” It’s not cheese at all. In fact, it’s hard-boiled eggs that have been shredded with a microplane (AKA the most-used item in my kitchen, aside from a chef’s knife). This Whole30-compatible side dish gets a boost of protein from the shredded eggs, which create a melt-in-your-mouth topping and the most dreamy texture to finish perfectly oven roasted and dressed asparagus. A pop of citrus comes into the mix with a simple Lemon Mustard Vinaigrette, which produces more than necessary and can be used later to drizzle over a simple green salad.
PREP TIME
5 minutes
COOK TIME
18 minutes
INGREDIENTS
7
Serves: 2-4
Ingredients
- 1 lb1 lb1 lb Asparagus
- 1/4 cup1/4 cup1/4 cup Extra Virgin Olive Oil, divided
- 1 tsp1 tsp1 tsp Coarse-Dijon Mustard (Noble Made), (or stone ground mustard of choice)
- 111 Lemon, small
- Kosher Salt
- Ground Fresh Black Peppercorns
- 222 Eggs, hard-boiled
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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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About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 268 |
| Fat: | 28 g |
| Carbohydrates: | 5 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 50 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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