Roasted Asparagus With Egg Garnish

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Put the egg in a small saucepan with enough cold water to cover.

3. 3

   Bring to a boil.

4. 4

   Cover the pot, and remove from the heat; set aside for 10 minutes.

5. 5

   Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.

6. 6

   Trim the woody ends from the asparagus.

7. 7

   Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly.

8. 8

   Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus.

9. 9

   Arrange the roasted asparagus on a serving platter.

10. 10

    Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.

11. 11

    Grind a generous amount of black pepper over the top.

12. 12

    Serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.