ROASTED ASPARAGUS WITH EGG GARNISH
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Put the egg in a small saucepan with enough cold water to cover. Bring to a boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain; roll the egg between your palm and the counter to crack the shell, and then peel under cool running water.
- Trim the woody ends from the asparagus. Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 8 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg through a medium-mesh strainer and sprinkle it over the asparagus.
- Grind a generous amount of black pepper over the top. Serve warm or room temperature.
Nutrition Facts : Calories 99 calorie, SaturatedFat 1.5 grams, Carbohydrate 8 grams, Fiber 3.5 grams
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