Roasted Asparagus with Eggs and Sesame Seeds

Serves: 6

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vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A quick and easy dish that highlights best-of-the-season asparagus.

Ingredients

Preparation

Preheat oven to 400° F.

Place eggs in a heavy pot and cover with cold water. Bring to a boil, cover and reduce to a simmer. Cook eggs for 9 minutes. Remove eggs, crack their shells and place them in a bowl of ice water for 10 minutes. Drain, peel and finely chop eggs; set aside.

Place asparagus on a baking sheet and toss with 1 tablespoon sesame oil, 1 tablespoon canola oil, salt and pepper. Roast, shaking the pan occasionally, until crisp-tender, 12 to 15 minutes.

In a small bowl whisk together vinegar, mustard, tamari and remaining sesame and canola oils. Stir in sesame seeds. Season to taste with salt and pepper.

To serve, arrange asparagus spears on a platter. Top with chopped eggs and drizzle with sesame dressing.

Each serving: 160 cal, 13g fat (1.5g sat), 115mg chol, 125mg sodium, 7g carb, 3g fiber, 7g protein

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More about: asparagus, eggs, sesame seeds

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