Ingredients
Scale
- 1 medium potato
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 6–8 asparagus spears, trimmed
- 1 tsp olive oil
- Salt & pepper
- 2 soft-boiled eggs
- 1 cup mixed greens
- 5–6 cherry tomatoes, halved
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat oven to 400F (200C). Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Add trimmed asparagus to the baking sheet during the last 12-15 minutes of roasting until tender.
- Boil eggs in a saucepan for 7 minutes, transfer to cold water to cool before peeling and halving.
- In a bowl, mix greens with cherry tomatoes, cucumber, and red bell pepper. Drizzle with lemon juice or vinaigrette if desired.
- Serve roasted potatoes and asparagus on a plate topped with jammy eggs alongside the fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg