Roasted Asparagus and Egg Toast

Photo by Sarah Karnasiewicz
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  • Makes 1 serving
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Fat 8 g
    • Sat Fat 1.5 g
    • Cholesterol 95 mg
    • Sodium 480 mg
    • Protein 12 g
    • Carbohydrate 39 g
    • Sugar 3 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 53 mg

Think of this as springtime on a slice of bread. Stir together lemon juice and mayo for a lazy spin on aioli and give asparagus a turn under the broiler to soften its skin and concentrate its flavor. Then, add sunny slices of hard-boiled egg for creaminess and color.


  1. Check 3 stalks asparagus
  2. Check ½ teaspoon olive oil
  3. Check ½ teaspoon mayonnaise
  4. Check ½ teaspoon lemon juice
  5. Check 1 slice sourdough bread, toasted
  6. Check ½ hard boiled egg, sliced
  7. Check salt and pepper to taste


  1. Turn on broiler. Toss asparagus with ½ teaspoon olive oil and spread on a baking sheet. Place baking sheet under broiler for 10 minutes or until asparagus is soft and beginning to char. Combine mayonnaise and lemon juice and spread on toast. Top with sliced eggs and roasted asparagus. Season with salt and pepper to taste.