Roasted Asparagus with Parmesan and Soft-Boiled Eggs

Yield: 6 - 8 servings

Prep: 15

Cook: 15

Total: 30

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.

5 stars (7 ratings)

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

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.

This Roasted Asparagus with Parmesan and Soft-Boiled Eggs recipe is brought to you by DAMN DELICIOUS

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