- 32 asparagus spears, washed + tough ends trimmed (if stalks are really thick, use a veggie peeler to remove some of the thick stalk near the bottom of each spear)
- 4 large eggs
- 1 lemon, quartered
- extra virgin olive oil (EVOO)
- dried or fresh dill
- smoked paprika (optional)
- sea salt (any fancy salt you have on hand would be great on this!)
In a medium pot, cover eggs with cold water. Bring to a boil and boil for 6-7 minutes (depending on how soft you like them). Drain in a colander and immediately run under cold water over eggs to stop cooking process. Once cool enough to handle, remove shells & cut in half lengthwise.
While eggs boil, bring a second medium pot of lightly salted water to a boil, add asparagus spears and boil for 5 minutes. Drain in a colander and immediately run under cold water and then move spears to an ice bath – a large bowl with cold water and ice cubes. After a few minutes, drain and pat dry with paper towels.
To plate: put 8 asparagus spears on each plate, add 1 egg (2 halves), a squeeze of 1/4 lemon, drizzle 1 tsp EVOO on top and sprinkle on some dill and smoked paprika. Season with salt. If you want to get chef-y, take a lemon grater and grate some of the leftover lemon peel on top of each serving.
(Note: for a larger portion, add another egg per serving for an additional 72 calories, 4.8g total fat and 6.3g protein.)
Hands-on time: 15 minutes
Nutrition per serving: Calories: 136 / Total Fat: 9.8g / Saturated Fat: 2.1g / Cholesterol: 185mg / Protein: 8.7g / Total Carbs: 4g / Sodium: 70.1mg / Dietary Fiber: 1.3g / Sugar: 2.7g