Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt

1. 1

   Place eggs in a heavy pot.

2. 2

   Cover with 4 cups cold water.

3. 3

   Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes.

4. 4

   Crack the shells and put in a bowl of ice water for 10 minutes, then drain.

5. 5

   Heat oven to 400 degrees.

6. 6

   Spread asparagus on a large baking sheet.

7. 7

   Dot with 2 tablespoons butter; sprinkle with salt and pepper.

8. 8

   Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.

9. 9

   Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute.

10. 10

    Pour into a bowl and toss with coarse sea salt.

11. 11

    Peel the eggs and finely chop.

12. 12

    Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes.

13. 13

    Turn off the heat and stir in the chopped eggs.

14. 14

    To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.