Broiled Asparagus with Pickled Red Onions and Soft-Boiled Eggs
Ingredients
Broiled Asparagus
2bundles asparagus, thick bottom stalk removed
2tablespoonsextra-virgin olive oil
1/2teaspoonkosher salt
5-6eggs
pickled red onions, see recipe below
Dijon mustard
Manchego or gruyere cheese, cut into strips
French baguette, sliced and toasted
Pickled Red Onions
1cupwhite distilled vinegar
2cupswater
1.5tbspkosher salt
1tspsugar
1tspred pepper flakes
3garlic cloves, crushed
2red onions, halved and sliced
Instructions
Broiled Asparagus
Heat the broiler to 550 degrees.
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.
Place the asparagus into the oven and broil, 6-10 minutes. Remove when asparagus have reached the desired doneness.
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.
Place the asparagus and boiled eggs onto a platter. Serve with pickled red onions, manchego or gruyere cheese, Dijon and crusty bread.
Picked Red Onions
Combine the vinegar, water, salt and sugar into a small saucepan. Cook over medium-low heat until the salt and sugar has dissolved.
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.
Notes
Be sure to make the pickled red onions the day before.