Roast Asparagus with Meyer Lemon and Chopped Egg

For a variation, skip the egg and use a vegetable peeler to shave thin shards of good-quality Parmesan cheese over the top.
Servings 4 to 5 servings as a side dish


  • 1 bunch fresh asparagus
  • 1 egg
  • Zest and juice of 1 small Meyer lemon (or conventional lemon)
  • 2 teaspoons extra-virgin olive oil
  • Salt and pepper to taste
  • Fleur de sel (optional)


  1. Preheat oven to 400 degrees.
  2. Snap the woody ends off the bottom of the asparagus spears and discard.
  3. Hard boil the egg using your preferred method. Once cooked, peel and dice. Set aside.
  4. While the egg is cooking, lay asparagus on a baking sheet. Scatter the zest, squeeze the juice, and drizzle the olive oil over the asparagus. Toss to coat. Sprinkle lightly with salt and pepper.
  5. Put the asparagus in the oven and roast 8 to 10 minutes until just tender with a little firmness to the bite. The time will vary depending on the thickness of the spears. Cutting a small piece off the bottom of a stalk is one sure way to test for doneness, keeping in mind it will continue to cook a little after it's out of the oven.
  6. Lay the asparagus on a serving plate. Finish with a small pinch of fleur-de-sel or other salt to taste. Arrange the diced egg crosswise over the center of the spears.
  7. Serve warm or at room temperature.