ROASTED ASPARAGUS AND JAMMY EGGS AND HAM

Roasted Asparagus and Jammy Eggs and Ham image

Number Of Ingredients 10

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4 pieces Jumbo Eggs
2 bunches Asparagus
2 tablespoons Fresh Dill Weed
1 tablespoon Lemon Zest
1/4 cup Lemon Juice
1 tablespoon Honey
4 ounces Ham or Salmon Lox, thinly sliced in small pieces
5 ounces Plain 2% or Whole Greek Yogurt
3 tablespoons Capers, chopped plus 2 T Brine
1/4 cup Red onion or shallot thinly sliced

Steps:

Preheat Oven to 425. Whisk together olive oil, lemon zest and juice, honey and 1/2 tsp salt and 1/4 t pepper. Drizzle over asparagus and toss to coat.
Bring water to boil. Add eggs with slotted spoon. Reduce to simmer 7 minutes. Remove eggs to cool in cold water bowl for perfect "jammy" eggs.
Roast Asparagus and Ham for 15 minutes. Cool 5 minutes.
Stir together yogurt, 2T dill, capers and brine. Serve on the side in a mound.
Arrange egg halves on top of asparagus. Add red onions and dill weed for garnish.