Roasted Asparagus & Eggs
Updated Oct 20, 2022, Published Mar 01, 2016
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A five-ingredient recipe perfect for dinner and packed with protein.
Roasted Asparagus & Eggs
Ingredients
- 1 pound thick asparagus
- 1 tablespoon extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- ¼ cup unsalted butter or dairy-free butter, melted
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
- 2 hard-boiled eggs, peeled and sliced
Instructions
- Preheat the oven to 400ºF.
- Break off the woody ends of the asparagus and peel the bottom half of the stalks with a vegetable peeler. Place on a baking sheet and drizzle with olive oil. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Roast for 25 minutes, stirring once or twice.
- Whisk together the melted butter, mayonnaise, and lemon juice. Drizzle the sauce over the roasted asparagus and top with sliced eggs. Sprinkle with a pinch of salt and pepper.
Nutrition
Calories: 289kcalCarbohydrates: 4gProtein: 5gFat: 28gSaturated Fat: 10gCholesterol: 129mgSodium: 223mgPotassium: 260mgFiber: 2gSugar: 2gVitamin A: 1340IUVitamin C: 6.8mgCalcium: 43mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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