Roasted Asparagus with Egg and Fried Capers

March 25, 2013

With spring officially here, I just had to feature one of my favorite pairings: asparagus and eggs. The two ingredients work perfectly together and are the epitome of spring. There are so many ways to enjoy this combination, like dipping asparagus spears into soft-boiled eggs or drizzling asparagus in hollandaise or baking asparagus into a frittata. But, my favorite combo is asparagus paired with hard-boiled eggs in a mustard vinaigrette. The addition of the fried capers gives the whole dish an extra dimension of texture that I love.

asparagus and egg

asparagus | HonestlyYum

roasted asparagus

vinagrette | HonestlyYum

fried capers | HonestlyYum

asparagus eaten

asparagus and hard boiled eggs with fried capers

Roasted Asparagus with Egg and Fried Capers

A classic combination of egg and asparagus.
Servings: 4




  1. Preheat the oven to 400 degrees. Evenly spread out the spears of asparagus on a baking sheet so they don't overlap.  Drizzle olive oil over them and add salt and pepper.  Toss the spears so they are seasoned evenly. Roast for about 7-10 minutes depending on how thick your asparagus is or until lightly browned.
  2. To make the vinaigrette, combine the shallots and vinegar and mustard.  Whisk together and stream in the extra-virgin olive oil while whisking.  Salt and pepper to taste.
  3. To fry the capers, pour about 1/3 inch of olive oil into a shallow small pan. Heat the oil on medium high. Make sure the capers are dried with paper towels. When the oil is hot (you can test this by frying one caper, if it immediately starts to bubble around the edges, then the oil is ready), add the capers and move then around occasionally with a spoon for about a minute, until they look light brown and dry. Remove with a slotted spoon and place on paper towels to drain.
  4. When you're ready to plate, place the roasted asparagus on a platter and drizzle the vinaigrette over them. Add the diced egg, and finally top with the crunchy fried capers. Finish with additional sea salt and freshly ground black pepper.

(images by HonestlyYum)


My mind was blown. I made a small batch to see if I like it and My goodness this is IT!!!! I really enjoyed those fried capers. Thank You

I doubled the dressing and capers and more than doubled the egg to make this a main brunch dish. Everyone raved. So delicious. Looking forward to eating this again.

this. this is what’s for dinner tonight. finally organic asparagus made an appearance at the grocery store this week and we might OD’ing on the stuff for the next few weeks and this will probably be our preparation of choice.

I’m thinking: Wrap these babies in bacon; roasting them until crisp and then follow the rest of this recipe. Well, looks delish either way. Lovely pictures too. Awesome site.

I love the way all of your recipes are archived and accessible. I can go back to them at my whim!

Yum! You should try baked asparagus with vegan hollandaise and english muffins sometime! They are a fav in my house. I am going to try this for a snack one day this week 🙂

Not in a million years would I have thought of pairing asparagus and chopped egg. They seem like an unlikely match, but after looking at these photos I’ve changed my mind. They seem like an obvious choice. Excited to try this recipe out, and welcome spring. Even though it is still winter on the east coast.
xo Quinn
Quinn Cooper Style

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