Springtime Roasted Asparagus with Hard Boiled Eggs

 Nothing heralds spring like fresh asparagus one of my favorite vegetables. I especially love roasting asparagus then drizzling with rich balsamic vinegar finally topping with chopped hard boiled eggs. Delicious!
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
2 cloves minced garlic
2 tablespoons thick balsamic vinegar
2 hard boiled eggs, chopped
1 teaspoon ground mustard
fresh ground pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt, pepper and garlic. Roast the asparagus for 25 minutes, until tender but still crisp.
Drizzle with balsamic vinegar. Combine eggs with mustard place on top of asparagus. Top with fresh ground pepper.



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