Imagine a side dish that transforms humble asparagus into a culinary masterpiece that will have your dinner guests begging for seconds. This Roasted Asparagus Sesame and Chopped Egg Salad is not just a recipe—it's a flavor explosion that combines the earthy richness of perfectly roasted asparagus, the creamy texture of hard-boiled eggs, and the nutty crunch of toasted sesame seeds. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this dish promises to be a game-changer that will revolutionize how you think about vegetables.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb asparagus, trimmed
- 4 eggs, hard boiled and chopped
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Prepare the asparagus by washing thoroughly under cold water. Trim the woody ends by holding each spear and gently bending until it naturally breaks at the tender point.
- Place the trimmed asparagus on a large baking sheet. Drizzle with olive oil, then sprinkle generously with salt and freshly ground black pepper. Toss to ensure even coating.
- Spread the asparagus in a single layer on the baking sheet, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Roast the asparagus in the preheated oven for 12-15 minutes, turning once halfway through cooking. The asparagus should be tender and slightly crisp at the edges.
- While the asparagus is roasting, prepare the hard-boiled eggs. Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and chop the eggs into small, uniform pieces.
- In a small dry skillet, toast the sesame seeds over medium heat, stirring constantly until they turn golden brown and become fragrant, about 3-4 minutes.
- Remove the roasted asparagus from the oven and transfer to a serving platter. Drizzle with fresh lemon juice.
- Sprinkle the chopped hard-boiled eggs evenly over the roasted asparagus.
- Garnish with the toasted sesame seeds, adding a final sprinkle of salt and pepper if desired.
- Serve immediately while the asparagus is still warm, enjoying the combination of roasted vegetables, creamy eggs, and nutty sesame seeds.
Tips
- Choose Fresh Asparagus: Select firm, bright green spears with tight, compact tips for the best flavor and texture.
- Perfect Trimming Technique: Instead of cutting, gently bend each asparagus spear—it will naturally break at the tender point, ensuring you remove only the tough woody end.
- Even Roasting Matters: Spread asparagus in a single layer on the baking sheet, ensuring they're not overcrowded. This guarantees beautiful caramelization and prevents steaming.
- Sesame Seed Toasting Tip: Watch sesame seeds carefully when toasting—they can burn quickly. Constant stirring and medium heat are key to achieving that perfect golden color.
- Egg Preparation Hack: Use the ice bath method after boiling to stop the cooking process and ensure perfectly creamy hard-boiled eggs with no green ring around the yolk.
- Serve Immediately: This dish is best enjoyed warm, so time your preparation to serve right after roasting for maximum flavor and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 6g
Protein: 10g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 190mg
