Here's a great vegetarian side dish of lemon-roasted asparagus with crumbled hard-boiled egg over the top. Plus food storage tips for asparagus and how to tell if your eggs are fresh or not.
Preheat the oven to 425 degrees F.
Trim off the very ends of the asparagus. Watch my video here on how to cut asparagus to learn more about that.
Lay the asparagus out on a half-size baking sheet or a sheet large enough where they lay in an even layer.
Drizzle with the olive oil and, using your hand, roll the asparagus back and forth to fully coat. Sprinkle it with salt and pepper. Squeeze fresh lemon juice over the asparagus and top off with sliced lemons.
Roast the asparagus until it is easily pierced with a fork, about 10 minutes for thinner spears, 15 minutes for thicker ones.
Dice the hard-boiled eggs with an egg slicer. Slice one way, rotate the egg 45 degrees, and slice again.
Once roasted, transfer the asparagus to a serving plate. Add more salt, pepper, and lemon juice if desired.
Top with the diced egg and serve. Enjoy!