Roasted asparagus with chopped egg and torn bread
Roast
Roasting
This recipe is lightly adapted from Deborah Madison. <br /> <br />It’s best slightly warm, but no one — not even Madison — forbids against eating it cold out of the fridge the next day, or from constructing it out of leftovers to begin with. If you’ve got a hard-cooked egg in your fridge and a heel of sourdough in your breadbox, this dish will reward you for it. Like you with the delayed coming of spring, it rolls with it.
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