Easter Roasted Asparagus
Topped with creamy lemon dressing and chopped eggs.
- Preheat oven to 375°.
- Place asparagus on a baking sheet. Toss with olive oil, salt, pepper and garlic. Roast for 15-20 minutes or until crisp-tender and beginning to caramelize.
- Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and Caesar dressing. Let sit at room temperature while asparagus cooks.
- Finely chop the hard boiled eggs.
- To serve, place asparagus on a platter, drizzle with lemon dressing and top with chopped eggs. Sprinkle with black pepper, if desired.
Recipe courtesy of Chef Kates,
ALDI Test Kitchen
2 pounds fresh asparagus, ends trimmed or 2 16-ounce packages Season's Choice Asparagus Spears
2 tablespoons Carlini Extra Virgin Olive Oil
1/2 teaspoon Stonemill Essentials Iodized Salt
1/4 teaspoon Stonemill Essentials Ground Black Pepper
1 teaspoon Stonemill Essentials Minced Garlic in Pure Olive Oil
1/2 lemon, zested and juiced
1/3 cup Tuscan Garden Classic Caesar Dressing
3 leftover hard boiled eggs