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Asparagus with Egg and Roasted Peppers Recipe

Asparagus with Egg and Roasted Peppers

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Asparagus with Egg and Roasted Peppers is a wonderful spring time dish when asparagus is in early season. Tender meaty asparagus against sweet roasted peppers with a dryness and smoothness of hard boiled eggs, a touch of vinegar and olive oil whisked to marry it all. Top off the dish with some fresh mint. It's a great appetizer or snack for vegetarians (and everybody else, too!)

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Asparagus with Egg and Roasted Peppers

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
16-20 stems
young asparagus
1 jar
roasted red peppers
2
eggs
4 tablespoons
olive oil
2 tablespoons
apple cider vinegar
 
salt and pepper
12 leaves
fresh mint

 

How to Cook Asparagus with Egg and Roasted Peppers

  1. Trim the stems of the asparagus and use a peeler to gently remove the fibrous outer layer. Place them in boiling salted water for between 5 and 8 minutes (depending on the thickness of the asparagus) until they are tender (but NOT overcooked). Drain, allow to cool and chill in the fridge.
  2. While the asparagus is cooking, hard boil the eggs, allow to cool, remove the shells and roughly chop them.
  3. Chop 4 large (or 6 small) roasted peppers into bite-size pieces. In a medium size bowl add the olive oil, apple cider vinegar and season with salt and freshly ground pepper. Stir briskly, then add the peppers and mix.
  4. Place 4-5 stems of chilled asparagus on each plate then pour the roasted pepper vinaigrette over. Top with chopped egg and tear the mint leaves over the plate. Serve with crusty wholemeal bread.

 
Graham GRAHAM'S HOT TIP:
Nowadays, with fresh food being imported from far away places, you can get young asparagus most times through the year, so don't feel restricted to spring to enjoy this.
 
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Reviews of Asparagus with Egg and Roasted Peppers

Rating 5 out of 5 - Many cooks will make this recipe again August 04 2014
What an underrated recipe! This was the best asparagus recipe I have ever had the pleasure of making. Amazing combination of flavors. Wonderful for our low carb diet! (Try grating a little lemon zest over it at the end!)
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again December 16 2013
I could eat this any time of day, breakfast, lunch or dinner. Made it twice in the past week; so good, especially with all the fresh spring asparagus around. It's just so simple and elegant. Very creative and easy recipe that turns my favorite vegetable into a substantial and delicious meal. Thanks again for another great recipe. I'm becoming a huge fan!
(4 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again April 28 2013
What an excellent breakfast this made! I toasted a slice of baguette and served it all on that. My asparagus wasn't very thick so it only took a few minutes to cook. Brilliant!
(4 reviews)

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