Roasted Asparagus with Chopped Egg is the perfect dish for spring when asparagus is in its prime. The lemon, extra-virgin olive oil, sesame, and chopped egg complement the simply pan-roasted asparagus so well. Serve immediately and warm!
Prepare the vinaigrette by whisking together the olive oil, sesame seeds and lemon juice.
Place the chopped, cooked eggs in a medium bowl and lightly season with salt and pepper, and then drizzle about 2 tablespoons of the vinaigrette over them, and gently toss to coat. Set aside.
Heat a large skillet over medium-high heat and add the butter. Once melted and starting to foam a little, add the asparagus in a single layer.
Season with a large pinch of salt and pepper and add the smoked paprika.
Cook until the asparagus is tender and has just started to brown, about 3 - 5 minutes.
Remove from the heat and immediately place on a serving platter.
Spoon the remaining vinaigrette over the them and top with the eggs.
You can use thin or thick asparagus. If going with thick, you'll need to sauté at least another 5 to 10 minutes, until soft. The vinaigrette can be made up to 24 hours in advance. You can hard boil the eggs up to 4 to 5 days in advance, too. Leave the shells on. See video for the easy process of making hard-boiled eggs.