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Prep
Difficulty
Easy
Time
Estimate
30 mins
Start by hard-boiling eggs. They typically last up to 4-6 days, so make a few extra if necessary. Roast the asparagus. Cool the egg. Peel, chop and grate the parmesan. Whip up the dressing and drizzle on just prior to serving.
For easy peeling, it is better if the eggs are a bit old. Not too old, but if possible buy them a week prior to boiling. Or better yet, when you see some eggs in the back of your fridge you forgot about, test them by dropping them into a cup of water. If they float, say good-bye to those bad eggs. If they drop but one side is considering standing up, they are perfect for hard-boiled, easy peel eggs. Super fresh eggs still boil and peel, but with a bit less ease.
Seasonal fresh asparagus rarely needs much fuss, however, the light lemon-olive oil dressing with the eggs & Parmesan is an almost complete meal or a simple lunch.
