Roasted Asparagus with Eggs and Sesame Seeds

Roasted Asparagus with Eggs and Sesame Seeds

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  • Each serving
  • 160 cal
  • 13g fat (1.5g sat)
  • 115mg chol
  • 125mg sodium
  • 7g carb
  • 3g fiber
  • 3g sugars
  • 7g protein


  • 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


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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