Name: Sheet Pan Roasted Asparagus with Hard-Boiled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 1 bunch asparagus; 0.25 tbsp olive oil; 2 oz prosciutto; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp red pepper flakes; 1 tbsp lemon juice

Sheet Pan Roasted Asparagus with Hard-Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Asparagus with Hard-Boiled Eggs

Sheet pan roasted asparagus and crispy prosciutto paired with tender hard-boiled eggs for a protein-rich breakfast that is wonderfully savory.

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NUTRITION

Protein

44.1g

Fat

31.9g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1 bunch asparagus

0.25 tbsp olive oil

2 oz prosciutto

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp red pepper flakes

1 tbsp lemon juice

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PREPARATION

1
Fill a medium saucepan with water and bring to a boil.
2
Carefully lower the eggs into the boiling water and cook for 9 minutes for a firm yolk.
3
Transfer the eggs to an ice bath to cool completely before peeling and halving.
4
Preheat your oven to 400°F and line a sheet pan with parchment paper.
5
Trim the woody ends off the asparagus and place the spears on the sheet pan.
6
Tear the prosciutto into bite-sized pieces and scatter them over the asparagus.
7
Drizzle the asparagus and prosciutto with olive oil and season with sea salt, black pepper, and red pepper flakes.
8
Roast for 12-15 minutes until the asparagus is tender and the prosciutto is crisp.
9
Plate the roasted vegetables and prosciutto, topping with the halved eggs and a squeeze of fresh lemon juice.