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Posted on Tue, Mar 20, 2012 : 8 a.m.

Make roasted asparagus with Dijon vinaigrette to celebrate the first day of spring

By Mary Bilyeu


Mary Bilyeu | Contributor

I'm not dictatorial about it, but I do prefer to eat seasonally. Strawberries are a summer food, for example — whether bought at a roadside stand or, ideally, picked at a farm — and lesser flavorless specimens should simply not be schlepped thousands of miles from warmer climates so that people can consume them in Michigan in the middle of winter. I have spoken!

And asparagus is one of those foods that, to me, is simply integral to a particular season: spring. So, since Spring officially begins today, this simple but delicious dish seemed the perfect offering.

Many people aren't aware of this, but you can politely pick up asparagus with your fingers to eat it. That would be a bit messy here, though; it would also prohibit sharing a bit of the vegetable with a taste of the egg that complements it so well. So resort to your fork this time, but don't forget that asparagus is really finger food!

This vegetable dish would be lovely at either your Passover Seder or your Easter dinner — both holidays are fast approaching. Roasting the asparagus intensifies its flavor, so it's delicious to serve to guests; and the egg, of course, is symbolic for both holidays.

But you should really just enjoy this simply because winter is officially over!

Roasted Asparagus with Egg and Dijon Vinaigrette

1 bunch asparagus
2 tablespoons + 2 teaspoons extra-virgin olive oil
1/2 teaspoon + generous sprinkling of kosher salt
2 hard-boiled eggs
3/4 teaspoon lemon juice
1 teaspoon Dijon mustard
generous sprinkling of black pepper

Preheat oven to 400 degrees.

Place the asparagus onto a baking sheet; drizzle with the 2 tablespoons oil and the 1/2 teaspoon salt.  Roast for 20  minutes, until fork-tender.  Let cool to room temperature.

Peel the eggs. Use an egg slicer to cut them first in one direction and then in the other, to make small shreds.  (If you don't have an egg slicer, just chop the eggs.)

Combine the 2 teaspoons oil, lemon juice, and mustard.

Place the asparagus onto a serving platter and sprinkle the egg over it; generously sprinkle salt and pepper over everything.  Drizzle with the vinaigrette and serve immediately.

Serves 4-6.

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Mary Bilyeu writes about her adventures in the kitchen - making dinner, celebrating holidays, entering cooking contests ... whatever strikes her fancy. She is also on a mission to find great deals for her Frugal Floozie Friday posts, seeking fabulous food at restaurants on the limited budget of only $5 per person. Feel free to email her with questions or comments or suggestions:

You should also visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related.

The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.