- One pound asparagus
- 1 Tbs olive oil
- Salt and pepper
- Juice of one medium lemon 3 Tbs.
- 2 Tbs olive oil
- 1 tsp. Dijon mustard
- 2 hard boiled eggs
Heat oven to 400. Snap off woody ends of asp. and put asp. in rimmed baking sheet. Toss with olive oil. Spread in even layer. Salt and pepper.
Roast 12-15 minutes.
Whisk lemon juice, olive oil, and mustard until smooth. Put asp. on platter and toss with dressing.
Cut eggs and pop out yokes. Strain whites thru strainer then do same with yolks. Sprinle on the asparagus.