Roasted Rainbow Carrots and Asparagus with Chive Vinaigrette and a Soft Boiled Egg

 
 

Ingredients

 

Ingredients:

  • 1 bunch of rainbow carrots 

  • 1 bunch of chives

  • The juice of 1 lemon

  • 1 tablespoon of Dijon mustard

  • Salt & pepper 

  • 1 tablespoon of olive oil 

  • 1 tablespoon of balsamic vinegar

  • ½ bunch of asparagus 

  • ¼ cup of grated parmesan cheese

  • 1 egg

Instructions

  1. Preheat the oven to 400 degrees. Peel the carrots. Chop the asparagus and carrots into pieces a few inches long and approximately ½ inch wide.Coat in olive oil and salt/pepper

  2. Line a baking sheet with tinfoil and place veggies on the baking sheet. Cook for 20 minutes or until soft. 

  3. To make the dressing combine mustard, olive oil, balsamic vinegar, lemon juice and finely chopped chives. Shake in a jar or mix thoroughly. 

  4. Bring a pot of salted water to a boil and add 1 egg. Boil for between 4 and 5 minutes until whites are set and yolk is soft and jammy. 

  5. Remove vegetables from the oven and add to a plate. Top with chive vinaigrette, freshly grated parmesan cheese, and the egg. Serve with sourdough toast for the perfect Spring brunch!

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