If you didn’t read the title of the recipe you might be thinking, “What kind of cheese is that?” It’s not cheese at all. In fact, it’s hard-boiled eggs that have been shredded with a microplane (AKA the most-used item in my kitchen, aside from a chef’s knife).
This Whole30-compatible side dish gets a boost of protein from the shredded eggs, which create a melt-in-your-mouth topping and the most dreamy texture to finish perfectly oven roasted and dressed asparagus. A pop of citrus comes into the mix with a simple Lemon Mustard Vinaigrette, which produces more than necessary and can be used later to drizzle over a simple green salad.
Ingredients
- 1 pound asparagus
- ¼ cup olive oil, divided
- 1 teaspoon stone ground mustard
- 1 small lemon
- Kosher salt
- Cracked black pepper
- 2 hard-boiled eggs
Instructions
Preheat oven to 400 degrees F.
Clean asparagus and snap off or trim woody ends. Add asparagus spears to a large baking sheet and drizzle with 1 tablespoon olive oil. Season with kosher salt and cracked black pepper, tossing to fully coat.
Roast asparagus for 16 to 18 minutes, using tongs to flip halfway through. You want the asparagus to be roasted with a bit of char but not mushy.
Meanwhile, make vinaigrette by adding fresh-squeezed lemon juice, about 2 tablespoons, to a small bowl. Add in 1 teaspoon mustard, ½ teaspoon kosher salt and a pinch of cracked black pepper. Whisk to combine. Drizzle in remaining 3 tablespoons olive oil, while whisking, until combined. Set aside.
Once asparagus is done, let it cool for a few minutes. Add the spears to a platter, drizzle with about 2 tablespoons vinaigrette. Store remaining vinaigrette in an air-tight container for use at a later time.
Using a microplane, shave hard-boiled eggs all over the top of the asparagus. Serve.
