- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Corn-free, Dairy-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 160 cal
- 13g fat (1.5g sat)
- 115mg chol
- 125mg sodium
- 7g carb
- 3g fiber
- 3g sugars
- 7g protein
Ingredients
- 3 large eggs
- 2 pounds asparagus, ends trimmed
- 2 tablespoons sesame oil, divided
- 3 tablespoons canola oil, divided
- Salt and pepper, to taste
- 3 tablespoons rice wine vinegar
- 2 teaspoons Dijon mustard
- Dash of tamari (optional)
- 2 teaspoons sesame seeds, toasted
Directions
Preheat oven to 400° F.
Place eggs in a heavy pot and cover with cold water. Bring to a boil, cover and turn off the heat. Let sit for 12 minutes. Remove eggs, crack their shells and place in a bowl of ice water for 5 minutes. Drain, peel and finely chop eggs; set aside.
Place asparagus on a baking sheet and toss with 1 tablespoon sesame oil, 1 tablespoon canola oil, salt and pepper. Roast, shaking the pan occasionally, until crisp-tender, 12 to 15 minutes.
In a small bowl whisk together vinegar, mustard, tamari and remaining sesame and canola oils. Stir in sesame seeds. Season to taste with salt and pepper.
To serve, arrange asparagus spears on a platter. Top with chopped eggs and drizzle with sesame dressing.
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