Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt
Published June 7, 2011
- Total Time
- 40 minutes
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Ingredients
2 large eggs
1 ½ pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt
black pepper
¾ teaspoon black sesame seeds
¾ teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish
Nutritional analysis per serving (3 to 4 servings)
8 grams carbs; 124 milligrams cholesterol; 182 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 4 grams fiber; 506 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.
- Step 2
Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.
- Step 3
Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.
- Step 4
Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.
- Step 5
To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.
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