Roasted Asparagus With Chopped Egg And Torn Bread

• 1 pound asparagus, woody ends trimmed
• 3 tablespoons olive oil, plus more for the asparagus
• Salt and freshly ground pepper
• 1 thick slice sourdough or ciabatta
• 1 teaspoon stoneground mustard
• 1 tablespoon red wine vinegar
• 1 hard-cooked egg, chopped

1. Heat the oven to 400u0b0 F.
2. Toss the trimmed asparagus with a drizzle of olive oil, season with salt and pepper, and roast in a single layer on a baking sheet until tender and slightly colored, about 25 minutes, depending on the thickness of the spears. (For even roasting, flip the spears, and rotate the pan, once halfway through cooking.)
3. Crisp the slice of bread in the oven. Meanwhile, make the vinaigrette: Combine the mustard, vinegar, and a pinch of salt, and then whisk in the oil in a slow stream.
4. Lay the roasted asparagus on a platter, and cover with the chopped egg. Tear the bread into small-ish pieces (no need to be precise), letting the crumbs fall over the asparagus, too, and scatter that on top of the egg. Spoon the vinaigrette over everything (you will have leftover vinaigrette), season to taste, and serve.

olive oil, salt, sourdough, stoneground mustard, red wine vinegar, egg

Taken from food52.com/recipes/27762-roasted-asparagus-with-chopped-egg-and-torn-bread (may not work)