Roasted Asparagus With Egg-Caper Vinaigrette
15m prep 17m cook 32m ready
Roasted asparagus topped with a tangy vinaigrette made with hard-boiled eggs, capers, and fresh parsley. A perfect spring side dish for brunch or lunch.
Ingredients
- 2 large eggs
- 2 tbsp sherry vinegar
- 1 tbsp minced shallot minced
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh flat-leaf parsley leaves finely chopped
- 1 tbsp packed chopped capers chopped
- 2 bunch medium-thick asparagus
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 16.7 mg
- Iron: 0.64 mg
- Magnesium: 5.72 mg
- Phosphorus: 38.8 mg
- Potassium: 71.9 mg
- Zinc: 0.27 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 large eggs
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 bunch medium-thick asparagus
Prepare
- Mince 1 tbsp minced shallot
- 1/4 cup fresh flat-leaf parsley leaves, finely chopped
- Chop 1 tbsp packed chopped capers
Let's Cook
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Step 1.
Fill a small bowl with ice and cold water to create an ice bath. Fill a small saucepan halfway with water and place over high heat. When the water boils, using a slotted spoon, gently add the eggs. Reduce the heat to medium and gently boil until the eggs are hard-cooked, about 12 minutes. Use the slotted spoon to transfer them to the ice bath.
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Step 2.
While the eggs cool, preheat the oven to 425°F. In a bowl, whisk together the sherry vinegar, minced shallot, Dijon mustard, ¼ teaspoon salt, and a few grinds of black pepper. Let stand for 10 minutes, then whisk in ¼ cup extra-virgin olive oil. Stir in the finely chopped parsley and capers.
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Step 3.
Peel and dice the hard-boiled eggs, then stir them into the dressing.
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Step 4.
Snap the woody ends off the asparagus. Spread the asparagus on a rimmed baking sheet in an even layer, drizzle with a little olive oil, and season with salt. Roast, stirring once halfway, until just crisp-tender, 5 to 7 minutes.
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Step 5.
Transfer the roasted asparagus to a serving plate and pour the egg-caper vinaigrette over the top. Serve warm or at room temperature.
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