Roasted Asparagus with Egg Salad

Roasted Asparagus with Egg Salad


  • 12 medium asparagus, spears, trimmed
  • 2 large egg, hard boiled and cooled
  • 1 tablespoon onion, finely chopped
  • ½ teaspoon garlic, finely minced
  • 2 tablespoons Roma tomatoes, chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons low fat feta cheese
  • ½ small avocado, chopped


  • Preheat the oven to 450.
  • Spray a cookie sheet with cooking spray, spread out asparagus and spray asparagus with cooking spray. Roast for 10 minutes until asparagus is crisp-tender.
  • Combine remaining ingredients in a bowl and chill for 10 minutes.
  • Serve salad on top of asparagus.

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