Vinaigrette Roasted Asparagus
Sometimes it's the simplest dishes that have the greatest impact! This vinaigrette poured over roasted asparagus with hardboiled eggs on top is a delicious springtime treat, especially when asparagus is in season! Whether it's for Easter or just an ordinary weeknight, you are going to love this easy recipe!
Servings 6 servings
Calories 173kcal
Ingredients
- ½ cup chopped leek
- 12 oz asparagus trimmed
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- ½ tsp salt
- 1 tsp pepper
- 4 slices chopped prosciutto
- 2 hardboiled eggs
- 1 tbsp minced tarragon
Instructions
- Preheat oven to 400°F.
- Chop the cleaned leek and place it on a large baking sheet.
- Follow with the asparagus. Wash the asparagus, trimming to ensure the woody ends are removed.
- Chop prosciutto and set aside.
- Prepare the vinaigrette by whisking together the oil, lemon juice, mustard, salt, and pepper. Pour over prepared leeks and asparagus. Toss and place in a single layer. Follow with the prosciutto.
- Place in preheated oven and roast until crisp-tender, 15-25 minutes. The easiest way to check if the asparagus is done is to taste one or insert a knife and ensure it meets little resistance.
- Remove from oven and cool slightly, 5 minutes.
- Top with chopped egg and tarragon.
Video
Nutrition
Serving: 1serving | Calories: 173kcal