I have a routine when I go to the doctors office. I grab a food magazine off the table in the waiting room and begin to furiously flip through the pages.
Why may you ask do I tear through the magazine at such a quick clip? Well… I’m trying to soak up every ounce of inspiration before my name is called. When I find something I like, I take a mental picture, get a quick sense of the recipe, and then move on. If I get to the end of the periodical and I’m still waiting patiently for my name to be called, I’ll then go back and start looking a little more closely at what previously caught my eye. If however, there are multiple food magazines available, then it’s on to the next one. I think it stems from my frugal nature – soak up as much information and inspiration for free while you can (though I suppose I’m paying for it one way or another via the healthcare system).
I had just such an experience recently when I picked up the most recent Bon Appétit issue. The beautifully charred greens with a creamy-golden egg stopped me dead in my tracks and I had to linger a moment longer than usual. Their version consisted of blackened leeks and asparagus, a medium poached egg, and a drizzle of mustard sauce. At first glance the leeks looked like scallions – which had me thinking of one of my favorite side dishes, Roasted Scallions. Have you tried them? If you haven’t, you’ve got to give them a go! A drizzle of olive oil, a sprinkle of salt and pepper, roast those babies for 15 minutes and that’s it! The smell of them roasting is just incredible – if you love the smell of roasted garlic, then you’re going to love this too!
So that’s the thought that started me down the path of roasted asparagus and scallions. Instead of a mustard sauce, I decided to to do a creamy lemon dressing. The dressing is seriously addictive you guys! In fact, I dare you not to take several ‘tastes’ before you plate the rest of the dish. The vibrant and tangy lemon pairs perfectly with the roasted veggies and creamy egg.
This plate is as delicious as it is beautiful!. So make use of the seasons gorgeous bounty and make this Roasted Asparagus and Scallions with a Perfectly Cooked Egg. You’ll be very happy you did.
- Roasted Asparagus and Scallions with Perfectly Creamy Eggs
- 4 eggs
- 1 bunch asparagus, woody ends removed
- 2 bunches of scallions
- extra virgin olive oil for roasting
- Kosher salt
- freshly ground black pepper
- Creamy Lemon Dressing
- ¼ cup mayonnaise
- 1 lemon, zested and juiced (2 Tbs juice)
- 2 tablespoons extra virgin olive oil
- 1 garlic cloves, minced
- ¼ teaspoon Kosher salt
- freshly ground black pepper
- Preheat the oven to 450 degrees F.
- Bring a medium saucepan of water to a boil. Carefully add the eggs. Cook for exactly 5 minutes and 30 seconds. Remove the eggs from the hot water and allow to cool on the counter.
- Line a baking sheet with foil and lay out the asparagus and scallions. Liberally drizzle with olive oil and season with salt and pepper. Toss to coat and spread out into a single layer. Roast for 15 minutes.
- Meanwhile, prepare the the dressing in a small bowl by combining the mayonnaise, lemon zest, lemon juice, garlic, salt, and pepper. Refrigerate until ready to use.
- To peel the eggs, crack the bottom of the egg with a firm tap. Then gently peel the eggshell away from the egg. Slice the eggs in half and plate along with the roasted asparagus and scallions. Drizzle with the creamy lemon dressing and top with a few cracks of black pepper. Serve immediately and enjoy!
That indeed is a perfect egg, Kathleen! We’ve been grilling scallions lately which I imagine tastes similar to roasting – how did I not think of that? We love roasted veggies, so I’ll be throwing some scallions in next time. And that dressing looks fantastic – I imagine it would be good on almost any salad or veggie!
Lol! I’m completely the opposite – I haven’t put scallions on the grill yet 😉 Looks like we need to trade!
This recipe and your pictures belong in a food magazine…I have a feeling someday I’ll be flipping through and there will be my friend, Hapagirl’s, gorgeous recipes to ponder! This is amazing!!
Aww… you just made me smile SO big, Annie 🙂 Thank you so much my dear, xoxo.
Hahaha, I love FOOD magazines too! 😉 I guess we all food bloggers do! 🙂 Love how simple and delicious these eggs are, and pairing them with roasted asparagus is a genius idea. YUMMY!
Thanks so much my dear 🙂
I have yet to try roasted scallions, these look amazing! And in combination with asparagus, looks like the perfect dish! Pinning 🙂
Oh Mira, you’ve gotta give them a try! Roasted scallions are fantastic! 🙂
I guess I need to go to the Doctor’s office more so I can look through magazines to find great recipes like this one…or I’ll just continue getting the delicious recipes off of your site instead 😉 I could eat this for weekend brunch with a mimosa and be one happy camper! Beautiful pics too Kathleen 🙂
Lol, you can certainly do that too! I like the ‘research’ 😉
WOW! This looks absolutely amazing. Such a perfect breakfast or brunch recipe.
and haha, I do the exact same thing at the doctors office. I also do it at the grocery store if I’m waiting in a long line, and there happens to be a food magazine nearby the checkout. I love the simple dishes! Cant wait to try this one. 🙂
I do that in line at the grocery store too… but I end up caving and just buy it 😉
Lol, I fervently flip through magazines in the waiting room at the doctor too, but more so because I get extreme anxiety. 😉 Love this dish, Kathleen! Such a beautiful, simple way to eat Spring! Roasted scallions are bomb and I love that you paired them with asparagus and a dreamy egg! Plus that lemon dressing sounds like it would be amazing on all the things!! SO GOOD! Cheers, girlfriend!
Oh the lemon dressing would be good on a piece of bark 😉 Glad to know I’m not the only fervently flipping through magazines instead of on my cell phone.
hahahaha I am SUCH a food magazine flicker as well! Such a great source of inspiration. Bon Appetit is so good too! I also love the Gourmet Traveller and Delicious australia. I’ve never made roasted spring onions before but they look amazing – will definitely give those a try!
Ooo… I haven’t seen the Gourmet Traveller – that’s one I’ll definitely need to look into! And you’ve got to try roasted scallions! They’re so easy to make and so delicious!
Simple and delicious…these are my favorite eggs and paired with veggies is a winner.
Totally agree! You can’t go wrong with roasted veggies and a creamy egg!
Oh, Kathleen, thank you! You just gave me a really good giggle, because I do exactly that in the doc’s or dentist’s waiting room! Mostly to distract myself as I really hate being poked and prodded at the docs!
What I love about this recipe is that you’ve kept it simple but added a bit of something to make it shine – aka that gorgeous lemon dressing!
Oh good! I’m glad to know I’m not the only one. While everyone is quietly surfing the web on their phones I’m noisily flipping through pages 😉 You’ve gotta give the lemon dressing a try – seriously, it’s straight-spoon-in-the-mouth worthy 😉