Roasted Asparagus With Arugula and Eggs

Garnished with hard-cooked eggs, edible arugula blooms, and walnuts, this asparagus side dish is one to bookmark.

Keep your cool and skip the oven. This recipe calls for roasted asparagus, but if you prefer the ease of the stovetop, just simmer your spears in water with a splash of olive oil and some salt until they're tender, then serve them hot. If you happen to get your arugula from a farmers market or your own garden, don't toss away the blossoms. They taste just like the green part and make a lovely garnish.

Total Time:
Level: Easy
Yield: 4 servings


  • 1 lb. asparagus, preferably thick spears, trimmed
  • 1 tsp. olive oil
  • 1/2 tsp. coarse salt
  • 1/4 tsp. pepper
  • 1 large shallot, finely diced
  • 1 1/2 tbsp. red wine vinegar or sherry vinegar
  • 3 1/2 tbsp. extra-virgin olive oil or roasted walnut oil
  • 3 handfuls small arugula leaves (about 2 packed cups)
  • 2 hard-cooked eggs, peeled and quartered
  • 8 walnut halves, toasted


  1. Heat oven to 425°F. Toss asparagus with 1 teaspoon olive oil and 1/4 teaspoon each salt and pepper. Transfer to a large, shallow baking dish and bake until tender, slightly shriveled, and aromatic, about 20 minutes (a little less for skinny asparagus).
  2. Combine shallot with remaining 1/4 teaspoon salt and vinegar; let stand for a few minutes. Whisk in extra-virgin olive oil. Dress arugula with about half of dressing.
  3. Set asparagus on a platter. Heap arugula on top. Tuck in eggs and walnuts here and there. Spoon remaining dressing over asparagus, if you like.

Nutritional information (per serving): 206 calories, 18 g fat (2 g saturated), 6 g protein, 6 g carb, 2 g sugar, 2 g fiber, 287 mg sodium, 93 mg cholesterol

This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.

Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.

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