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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Another recipe from the Sonoma Diet book. This is best when served immediately. Ingredients:
12 ounces fresh asparagus, trimmed (thick spears) |
2 tablespoons extra virgin olive oil |
1/4 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
3 tablespoons lemon juice |
2 hard-boiled eggs, peeled and chopped |
1 tablespoon shredded parmesan cheese |
Directions:
1. In a large bowl toss asparagus with 1 tablespoon olive oil, salt and pepper.
2. Place asparagus on an uncovered grill for 5-7 minutes, until asparagus is crisp-tender. Turn occasionally.
3. Remove asparagus from grill, place on serving plate.
4. Drizzle with lemon juice and 1 tablespoon olive oil.
5. Top with eggs and Parmesan.
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