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