It’s a shame to let any of those Easter eggs go to waste but if you’re like me there’s a limit to how much egg salad you can eat. Luckily, solar roasted asparagus is delicious with crumbled hard boiled eggs and vinaigrette.
Sun Oven Asparagus with Egg and Vinaigrette
1 hard boiled egg, chopped
1 pound asparagus, tough ends trimmed
3 tablespoons olive oil, divided
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
freshly ground black pepper
Set Sun Oven out to preheat.
Arrange the asparagus in baking dish in a single layer. Drizzle with 1 tablespoon of the oil, sprinkle with salt, cover, and cook in the Sun Oven until soft, 45 minutes to 1 hour.
In a small bowl, whisk together the oil, lemon juice, salt, mustard, and pepper. Just before serving, drizzle the vinaigrette over the cooked asparagus and top with the chopped egg.
Makes 4 to 6 servings.