Roasted Asparagus with Egg and Tomato

Health Staff
Updated
For a heartier take, serve this side with crusty whole-grain bread.

Yields: Serves: 4

Prep Time time: 10 minutes

Cook Time time: 20 minutes

Ingredients

  • 1 thin asparagus, woody ends trimmed

  • 1/2 cherry or grape tomatoes, halved

  • 1 1/2 olive oil

  • 1 balsamic vinegar, optional

  • 4 large eggs

  • 2 coarsely shaved Parmesan

  • 1 chopped chives

  • Crusty whole-grain bread, optional

Nutrition

calories 153

fat 11g

saturated fat 3g

monounsaturated fat 0.0g

polyunsaturated fat 0.0g

protein 10g

carbohydrate 6g

fiber 3g

cholesterol 188mg

iron 3mg

sodium 113mg

calcium 86mg

Directions

  1. Preheat oven to 425ºF. Toss asparagus and tomatoes with oil in a shallow baking dish just large enough to hold vegetables in a single layer. Roast, shaking pan halfway through, until asparagus is just tender and tomatoes have wilted, about 12 minutes. Immediately drizzle with vinegar, if desired.