I realize asparagus isn’t in season, but every so often it’s worth the extra pennies.
Roasted asparagus makes the perfect bed for eggs. One of my favorite recipes from Whole Living serves nutty, roasted asparagus with a creamy poached egg. Delish!
But sometimes it’s nice to change up your favorite recipe and make it your own. I wanted a creamy egg salad on top of my asparagus, so I combined chopped boiled eggs, colorful Roma tomatoes, spicy onion and garlic in a bowl. Then I mixed the whole shebang together with creamy avocado and tart feta cheese.
As I promised this dinner couldn’t get any easier. Just a few fresh ingredients in this roasted asparagus recipe and it’s on the table in minutes.
Healthy cooking tip . . .
Roasting vegetables brings out their delicious, nutty flavor. Just take care to measure the olive oil you toss them in to roast them. Just a light spray of cooking oil on the pan and the vegetables works perfectly and saves you unnecessary calories.
- 12 medium asparagus, spears, trimmed
- 2 large egg, hard boiled and cooled
- 1 tablespoon onion, finely chopped
- ½ teaspoon garlic, finely minced
- 2 tablespoons Roma tomatoes, chopped
- 2 tablespoons parsley, finely chopped
- 2 tablespoons low fat feta cheese
- ½ small avocado, chopped
- 1. Preheat the oven to 450.
- 2. Spray a cookie sheet with cooking spray, spread out asparagus and spray asparagus with cooking spray. Roast for 10 minutes until asparagus is crisp-tender.
- 3. Combine remaining ingredients in a bowl and chill for 10 minutes.
- 4. Serve salad on top of asparagus.
Nutrition Per Serving:
Calories: 282, Weight Watchers PointsPlus 7
Total Fat: 17.94g
Total Carbs: 18.43g
Dietary Fiber: 8.68g
The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.