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.

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