Go Back
Print Recipe Pin Recipe

Broiled Asparagus with Pickled Red Onions and Soft-Boiled Eggs

Ingredients

Broiled Asparagus

  • 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

Pickled Red Onions

  • 1 cup white distilled vinegar
  • 2 cups water
  • 1.5 tbsp kosher salt
  • 1 tsp sugar
  • 1 tsp red pepper flakes
  • 3 garlic cloves, crushed
  • 2 red 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.