Roasted Asparagus with Parmesan and Soft-Boiled Eggs
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.
Our Spring doesn’t feel exactly like spring time just yet here in Chicago. It’s cold – like 35 degrees, still wearing Uggs, a parka, and a beanie/gloves type cold.
But that’s okay. I was able to find the most beautiful asparagus so I’ve been making this on repeat, forcing Spring into our homes. Sometimes I roast them but I also throw the asparagus right onto a grill and it is absolutely fantastic.
The asparagus cooks through very, very fast so make sure you have your refreshing tarragon vinaigrette and shaved Parmesan ready to go on standby (fresh tarragon is ideal but dried also works).
For your eggs, you can soft-boil them on the stovetop or use the IP version. I tend to use the latter since there’s less babysitting.
If soft-boil ain’t your thing – it is all good. Medium or hard boil will also work beautifully here.
Serve with all that crusty no-knead/sourdough bread you’ve been baking through quarantine and say hello to 35 degree Spring.
Roasted Asparagus with Parmesan and Soft-Boiled Eggs
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.
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A great Spring recipe. Roasted asparagus is an easy dish and with the shaved Parmesan and eggs, almost a meal in itself. Your tarragon dressing will become great on other salads. This will be on our Easter dinner table. Thank you!
Hi there! I find asparagus very nice, you just need some courage to approach it, as I saw many people are intimidated by it. In your recipe you bake it and the result is very nice. The taste is also awesome. In addition to this you can also grill it, or instead of placing it into the oven you can just throw it in a frying pan and add oil salt and pepper. You will not regret it. I created a special sauce for the white asparagus, but works well also on the green one. It’s perfect to accompany the dish. You can check it on my blog.
Asparagus is not easy ingredient to use for many people. It seems you did. Thanks.
Can’t wait to try this recipe. Thank you for sharing!
Your recipes are always so good! I found your blog a few years ago and I have been making your recipes regularly since then. Â Asparagus is on our menus at least once if not twice a week so I’m looking forward to trying this recipe out to mix things up. Â Thanks for sharing!!
Delightful way to wake up your taste buds for Spring. Quite healthy as well. Easy to prepare. I roasted the asparagus with oil & garlic & salt & pepper. The dressing went on after the asparagus has been roasted. I did not have tarragon. I used dried herbs.
Thank you for sharing a great recipe. KEEP IT UP…
The asparagus dish was delicious. It made a great dinner for me. I do not use sugar so I used 1 1/2
tablespoon maple syrup to sweeten. Truly awesome. I happen to love asparagus it the recipe works so well this time of year. Thank you for sharing a great recipe.
This recipe is not written properly. It doesn’t say where to put the second round of olive oil, salt and pepper and doesn’t say a word about when to put it on the asparagus. It just says to arrange the asparagus on the cookie sheet and stick it in the oven. It says nothing about the marinade that goes on the asparagus. Do you drizzle marinade on or do you soak the asparagus first in the marinade???????????
Marianne, there is NO marinade in this recipe. It’s a vinaigrette and it says when to drizzle the vinaigrette which was made with the second lot of olive oil.
Lovely recipe. Pinning it to make as soon as asparagus is in season here Chungah. Nothing better than a soft boiled egg to dip into. I have some tarragon in the herb patch too.
Can this recipe be adjusted to leave out the sugar and white vinegar?