Egg and Asparagus Salad with Dijon Vinaigrette Dressing
Roasted asparagus, tossed with chopped hard boiled eggs and a tangy garlic and Dijon mustard vinaigrette dressing make the perfect side dish for Easter or any spring meal.
Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt, and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
Heat oven to 400ºF. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
Transfer cooled asparagus to a serving plate, and top with egg. Drizzle with vinaigrette; serve immediately.
Notes
The best hard cooked eggs are not actually boiled. Check out the instructions here for stovetop and Instant Pot directions for perfectly cooked eggs every single time!