Go Back Email Link
+ servings
hard cooked eggs with brown butter and asparagus

Brown Butter Asparagus with Hard-Cooked Eggs

Print Recipe
This is a great use for leftover hard-cooked (or hard-boiled) eggs. A simple yet romantic meal for two, the simplicity of this craving-worthy recipe will leave you with plenty of time for more amorous pursuits.
Course Main Course
Cuisine American
Cooking Style fast, Vegetarian
Diet and Health healthy-ish
Seasonal Easter, spring
Ingredient asparagus, eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Amy Reiley

Ingredients

  • 2 hard-boiled eggs*
  • 12-16 stalks fresh asparagus medium thickness
  • 1 1/2 tbsp unsalted butter quartered
  • salt
  • crusty whole grain bread

Instructions

For the asparagus:

  • Preheat the oven to 400 degrees F.
  • Snap the bottoms off the stalks of asparagus. Wash and pat dry.
  • Lay them in a single layer on a sheet pan and dot with butter. Season with salt. Roast for 10-15 minutes, until tender.

For the eggs:

  • Peel and roughly chop the eggs.
  • Make the brown butter: Melt the cubes of butter in a small saute pan over medium heat, stirring continuously. The butter will become foamy then begin to brown. When it turns dark amber and begins to smell nutty, add the eggs.
  • Turn heat to low and saute the eggs for 1-2 minutes until heated through.

To serve:

  • Divide the asparagus between 2 plates. (We recommend warming the plates to keep the dish hot.) Top with the eggs and drizzle with any remaining butter. Serve immediately with crusty, whole grain bread.

Notes

*For a no-stress cooking method, try making eggs in the oven instead of hard boiling. Just place the eggs in the cups of a muffin tin and cook in a preheated oven at 325 for 30 minutes. Transfer to an ice bath as you would with eggs cooked in water.