Easter Roasted Asparagus

Topped with creamy lemon dressing and chopped eggs.

Directions:

  1. Preheat oven to 375°.
  2. 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.
  3. Meanwhile, in a small bowl, whisk together lemon zest, lemon juice and Caesar dressing. Let sit at room temperature while asparagus cooks.
  4. Finely chop the hard boiled eggs.
  5. 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

Ingredients:

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


Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes


Servings:
6