Happy Roasted Asparagus with Egg

Asparagus and egg have an affinity to one another, kind of like me and retail shopping. The pairing of the two work perfectly together. The tender taste of the asparagus really brings flavor to the dullness of the egg. There are so many different ways to exploit the two but personally, I like to keep it simple.

Roast the asparagus, crumble a hard-boiled egg atop and finish with a dijon vinaigrette.

Adding a layer of toasted hemp seeds really gives the dish an extra dimension of texture that I love. It makes a perfect side dish to salmon, lamb, pesto pasta or even mixed into a tuna Niçoise salad.



1 Bundle of asparagus, washed and trimmed

1 Hard-boiled egg, diced

2 Tbsp Happy Hemp seeds, toasted

Olive oil

Kosher sea salt & freshly cracked pepper

Dijon Mustard Vinaigrette:

1 Tsp Honey

1/2 Tsp dijon mustard

Kosher sea salt & freshly cracked pepper



1. Preheat the oven to 400 degrees.

2. Evenly spread out spears of asparagus on a baking sheet. Drizzle olive oil over them, add salt and pepper then toss to spread oil evenly.

3. Bake for about 7-10 minutes or until lightly browned.

4. Whisk together dijon mustard and honey.

5. Place the roasted asparagus on a platter and drizzle dijon vinaigrette over them.

6. Add the diced egg, and top with Toasted Happy Hemp seeds.





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