Roasted Asparagus with Hard-Cooked Eggs and Sesame Salt

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,