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.
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.