Roasted Asparagus & Hard-Cooked Egg Platter
Prep: 15 minutes plus cooling
Roast/Cook: 21 minutes • Serves: 8
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
4 large eggs
1/2 cup mayonnaise
3 tablespoons capers, drained and chopped
2 tablespoons chopped fresh dill plus additional for garnish
1 tablespoon country-style grain mustard
2 teaspoons white wine vinegar
1/8 teaspoon smoked paprika
1.Preheat oven to 400°. On 2 rimmed baking pans, toss asparagus, oil, salt and 1/4 teaspoon pepper; roast 12 minutes or until tender.
2.In medium saucepot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water, reduce heat to medium and simmer 9 minutes. Fill medium bowl with ice and cold water; with slotted spoon, transfer eggs to ice water. When cool enough to handle, peel eggs and cut lengthwise in half.
3.In small bowl, stir mayonnaise, capers, dill, mustard, vinegar, paprika and remaining 1/4 teaspoon pepper. Makes about 2/3 cup.
4.Serve asparagus on platter topped with eggs and garnished with dill, if desired, along with sauce.
Approximate nutritional values per serving (4 asparagus spears, 1/2 egg, 1-1/2 tablespoons sauce): 181 Calories, 17g Fat (3g Saturated), 99mg Cholesterol, 315mg Sodium, 4g Carbohydrates, 2g Fiber, 5g Protein
Asparagus, eggs and sauce can be prepared and refrigerated separately up to 2 days in advance.