Roasted Asparagus Salad Recipe
by Sarah W. Caron • March 24, 2010 • eggs, Recipes, salad • 5 Comments
I love this salad. I love this salad. I love this salad.
Should I say it one more time? I think so.
I love this salad.
All in all, this can be made in about 20 minutes (as long as you get the egg and the asparagus going at the same time), perfect for lunch if you are near a kitchen. Or you can make it ahead and assemble just before eating. Either way, it’s delish and can be eaten warm or cold.
But what about the flavor? The fresh asparagus, roasted until ever so slightly sweet and tender, is fantastic with the creamy egg and salty feta. And the drizzle of Caesar makes the whole thing magical. You could double the dressing if you really want to, but I prefer to keep the dressing light.
So, where do you start? Make the egg.
Roasted Asparagus Salad
serves 4
1 lb asparagus, ends snapped off
olive oil
salt and pepper
2 hard boiled eggs (see above), chopped
2 tbsp crumbled feta cheese
2 tbsp Caesar dressing, divided
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. Spread the asparagus out in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
Bake the asparagus for 12-15 minutes until tips start to brown. Remove from oven
Arrange half of the asparagus on a plate. Top with half of the chopped egg and 1 tbsp of feta. Drizzle with Caesar dressing. Repeat on a second plate with remaining ingredients.
Serve immediately.
I have never thought of using the Caesar salad dressing over asparagus. It has to be good!
I have made scrambled eggs over asparagus for breakfast before – but your version look fabulous – love the Caesar!
.-= Donna´s last blog ..Romesco Soup =-.
I love the idea of combining hard boiled eggs and asparagus . . . it’s like a whole little meal and the flavors sound perfect together!
.-= zoe p.´s last blog ..west coast goodies, local heroes =-.
Your method of boiling an egg sounds like a good way to poach them to me. If you add eggs to boiling water, they crack.
I’ve had great results with bringing the eggs to a boil in the water. As soon as the water starts to boil, turn off the heat. Let the eggs sit in the hot water for 3 min. for soft eggs, 7 for medium & 20 for hard. The eggs reliably turn out soft, without green rings.
Asparagus is yummy! I’d try your recipe, but they’re already out of season in California.
.-= Dawn´s last blog ..Want the birds to nest in your garden? =-.
Dawn, interesting! This is the way I’ve always made them and I’ve never had one crack in the process … well, unless I dropped it.