Health

Roasted Asparagus with Egg and Tomato

roasted-asparagus Photo: Romulo Yanes

Ingredients

  • 1 pound thin asparagus, woody ends trimmed
  • 1/2 cup cherry or grape tomatoes, halved
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar, optional
  • 4 large eggs
  • 2 tablespoons coarsely shaved Parmesan
  • 1 tablespoon chopped chives
  • Crusty whole-grain bread, optional

Preparation


1. Preheat oven to 425ºF. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.

2. Crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, about 7 minutes. Top with cheese, sprinkle with chives and serve. Offer crusty bread on the side, if desired.


  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 153
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10g
Carbohydrate per serving: 6g
Fiber per serving: 3g
Cholesterol per serving: 188mg
Iron per serving: 3mg
Sodium per serving: 113mg
Calcium per serving: 86mg

Good to Know

For a heartier take, serve this side with crusty whole-grain bread.

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