May 12th, 2009 
My Health 
Here is an easy, healthy, and tasty recipe:
Roasted Asparagus with Egg Garnish A fabulous side dish featuring a favorite spring treat!
1 large egg
1 pound asparagus (about 1 large bunch)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
Preheat the oven to 450 degrees F.
Put the egg in a small saucepan with enough cold water to cover. Bring to a
boil. Cover the pot, and remove from the heat; set aside for 10 minutes. Drain;
roll the egg between your palm and the counter to crack the shell, and then peel
under cool running water.
Trim the woody ends from the asparagus. Spread the spears in a single layer on a
baking sheet, drizzle with olive oil, sprinkle with the salt, and roll to coat
thoroughly. Roast the asparagus until lightly browned and tender, about 8
minutes, giving the pan a good shake about halfway through to turn the
asparagus. Arrange the roasted asparagus on a serving platter. Rub the egg
through a medium-mesh strainer and sprinkle it over the asparagus.
Grind a generous amount of black pepper over the top. Serve warm or room
temperature.
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