Creamy Asparagus

Asparagus season is here, yay! We both love it and the recent issue of Eating Well has lots of great recipes for it. You might think this one looks a little strange with eggs on top and all. Think of it as asparagus with a Caesar dressing-ish twist. The eggs are optional, but I think they complete the dish. If you use them, start boiling them first, then move on to the rest of the recipe. Enjoy!


  • 2 bunches asparagus (about 2 pound), trimmed
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon salt
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons shredded Parmesan cheese
  • 2 tablespoons water
  • 1 small clove garlic, minced
  • 1 tablespoon lemon juice
  • 2 chopped hard-boiled eggs


  1. Preheat oven to 425°F.
  2. Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
  3. Combine mayonnaise, Parmesan, water, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg.


Heather said...

i would never have thought to put hard boiled eggs with asparagus, but now i don't know why i haven't done it!! it sounds delicious!

Dewi said...

This is really new to me, I never cook asparagus this way. Sounds really good Michael.

Unknown said...

I like the hard boiled egg addition. Looks delicious!

Olga said...

I've seen a similar recipe in a bunch of places: looks really good!

Juliana said...

Great idea for the extra hard boiled eggs form Easter! Love your pictures.

Sharon said...

All of the asparagus around here seems to be fat and short. I'm jealous of your long and skinny stalks! Looks delicious.

lisaiscooking said...

Delicious! I have to get that issue of Eating Well.

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