Roasted Asparagus, Tomatoes & Egg Salad
Roasting is one of my favorite ways to serve vegetables because there’s little preparation needed. The process also intensifies the natural flavor of vegetables, making them sweeter with a kick of smokiness. It’s very little work that yields great results! This recipe is similar from one I saw in Yotam Ottolenghi’s cookbook, Plenty, though it has a few more ingredients and some sherry vinegar, for a zestier effect.
The eggs are boiled, peeled and mashed like you would if you were making egg salad, except without mayonnaise and mustard. This was the first time I served eggs this way with asparagus, as I usually prefer them poached or in a creamy Hollandaise sauce. It was delicious nonetheless and with the addition of roasted tomatoes and sherry vinegar, rounded up the flavors of the dish very nicely. It’s a wonderful salad that screams summer and outdoor barbecues because of its sharp, clean and refreshing properties.
I like serving this asparagus and egg salad with a nice big steak, or for a healthier choice, a simple sushi rice egg drop soup and some yummy strawberries with coulis for dessert. Ooh and a nice cold glass of white wine too, mmm..
You can make this recipe in advance and refrigerate the ingredients separately until ready to be served. I ended up with extra mashed eggs and ate it with crackers and cheese. That’s another cool things about this salad; each ingredient is just as yummy on its own!