Broiled Asparagus with Pickled Red Onions and Soft Boiled Eggs

Broiled Asparagus with Pickled Red Onions and Soft-Boiled Eggs

Author note: Be sure to make the pickled red onions the day before.

2 bundles asparagus, thick bottom stalk removed

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

5-6 eggs

pickled red onions (see recipe below)

Dijon mustard

Manchego or gruyere cheese, cut into strips

French baguette, sliced and toasted

  1. Heat the broiler to 550 degrees.
  2. Place the asparagus on a foil lined sheet pan. Pour the olive oil and the salt on top of the asparagus. Using tongs, turn the asparagus to coat.
  3. Place the asparagus into the oven and broil, 6-10 minutes. Remove when asparagus have reached the desired doneness.
  4. Meanwhile, bring a pan of water to boil. Place the eggs into the boiling water and boil for 9 minutes. Immediately remove the eggs and place into an ice bath. Cool for 4 minutes. Peel the eggs and slice in half.
  5. Place the asparagus and boiled eggs onto a platter. Serve with pickled red onions, manchego or gruyere cheese, Dijon and crusty bread.

for the Pickled Red Onions

1 cup white distilled vinegar

2 cups water

1 1/2 tablespoons kosher salt

1 teaspoon sugar

1 teaspoon red pepper flakes

3 garlic cloves, crushed

2 red onions, halved and sliced

  1. Combine the vinegar, water, salt and sugar into a small saucepan. Cook over medium-low heat until the salt and sugar has dissolved.
  2. Place the red pepper flakes, garlic cloves and red onions into a large canning jar. Pour the vinegar mixture over the onions and bring to room temperature. Seal with a lid and store in the fridge.

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