Ingredients
- 1 bunch of asparagus, trimmed
- 4 eggs
- 4 tbsp oil
- 1 lemon, juice of
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 bunch of asparagus, trimmed
- 4 eggs
- 4 tbsp oil
- 1 lemon, juice of
- 1 tsp Dijon mustard
- Salt and pepper to taste
Preheat the oven to 200°C/400°F/gas 6
Place the asparagus on a baking tray and drizzle with olive oil. Season with salt and pepper.
Roast the asparagus in the oven for 12-15 minutes or until tender but still slightly crisp.
While the asparagus is roasting, bring a pot of water to a boil. Carefully add the eggs to the boiling water and cook for 6 minutes for soft boiled or 10 minutes for hard boiled.
Once cooked, remove the eggs from the pot and place them in a bowl of ice water to cool.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
Once the asparagus is done roasting, remove it from the oven and let it cool slightly.
Peel and slice the eggs.
Arrange the roasted asparagus on a platter or individual plates.
Top with sliced eggs and drizzle with lemon vinaigrette.