FEATUREDĀ RECIPE

Roasted Asparagus with Strawberries, Tarragon, and Crumbled Eggs

Roasted Asparagus with Strawberries, Tarragon, and Crumbled Eggs
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If you roast asparagus in the oven and crumble a hard-boiled egg over the oily stalks, they merge into a smooth, almost velvety sauce that gently mellows the acidity of fresh strawberries.

INGREDIENTS

  • Ā¾ pound (340 g) trimmed thin green asparagus
  • 3 tbsp olive oil
  • Flaky sea salt
  • Coarsely ground pepper
  • 2 large eggs, hard-boiled and roughly chopped
  • 8 large strawberries, hulled and cut into quarters
  • 1 small handful fresh tarragon leaves

Directions

  1. Preheat the oven to 425Ā°F (220Ā°C).
  2. Spread the asparagus in a medium baking dish, drizzle with the olive oil, and toss to coat. Season to taste with salt and pepper and roast for about 18 minutes or until tender.
  3. Arrange the asparagus on a large platter, sprinkle with the eggs, strawberries, and tarragon and season to taste with salt and pepper. Serve warm or as a cold salad.

Recipe no. 127 from 365 - A Year of Everyday Cooking and Baking by Meike Peters (Prestel).

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