Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt
Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt
by Victoria Challancin
Could asparagus be any prettier than they are in their natural state? I thought not until I tried this beautiful dish which garnishes oven-roasted asparagus with a mimosa of hard-cooked eggs and sesame salt which includes both white and black sesame seeds. Gorgeous! And it adds an always-appreciated fillip of health benefits as well: protein from the eggs and a boost in manganese, copper and other nutrients from the sesame seeds.
Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt
(Recipe from NYTimes.com)
Makes 3 to 4 servings
2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt and black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives for garnish (optional)
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.
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.
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.
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.
To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.
Enjoy!
©Victoria Challancin. All Rights Reserved,
1 comment:
Sesame salt is such a great idea! I love it! :D
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