Roasted Asparagus with Parmesan and Soft-Boiled Eggs

Ingredients

• 2 pounds asparagus (trimmed)
• 1 1/2 tablespoons olive oil
• 3 cloves garlic (minced)
• Kosher salt and freshly ground black pepper (to taste)
• 4 soft boiled eggs (sliced or halved)
• 1/2 cup shaved Parmesan
• 2 tablespoons olive oil
• 1 1/2 tablespoons white wine vinegar
• 2 tablespoons diced shallot
• 1 tablespoon coarse grain mustard
• 1 teaspoon granulated sugar
• 1 1/2 tablespoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper (to taste)

Steps

1. 1

   Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. 2

   To make the tarragon vinaigrette, whisk together olive oil, vinegar, shallot, mustard and sugar in a small bowl; stir in tarragon and season with salt and pepper, to taste. Set aside.

3. 3

   Place asparagus onto the prepared baking sheet. Stir in olive oil and garlic; season with salt and pepper, to taste.

4. 4

   Place into oven and roast for 12-15 minutes, or until tender but crisp.

5. 5

   Serve immediately, topped with eggs and Parmesan, drizzled with tarragon vinaigrette.