Easy Roasted Asparagus with Olives and a Jammy Farm Egg

Have you ever wanted to cook asparagus that tastes like it came from a restaurant? I’ve got you covered. This Easy Roasted Asparagus With Olives and a Jammy Farm Egg recipe is made with just a few simple ingredients that you already have in your pantry. Crisp yet tender asparagus is seasoned with salt and pepper, then coated in olive oil and fresh lemon juice before being roasted to perfection. It’s the best way to cook asparagus—simple, flavorful, and absolutely delicious!

There are so many ways to prepare asparagus—you can steam it, grill it, sauté it, or even blanch it. But honestly, the easiest and most foolproof method (and my personal favorite) is roasting it in the oven. Roasting brings out the natural sweetness, gives the tips a lovely crispness, and requires almost zero effort. Just toss it with a little olive oil, salt, pepper, and lemon juice, then pop it in the oven. The result? Perfectly tender, flavorful asparagus every single time.

How To Roast Asparagus

1. Preheat oven to 400°F.

2. Snap off woody ends from asparagus.

3. Toss asparagus with olive oil, salt, pepper, and a squeeze of lemon juice.

4. Spread in a single layer on a baking sheet or use a cast iron pan.

5. Roast for 12–15 minutes, until tender and slightly crisp.

6. Finish with extra lemon juice or toppings like Parmesan if you like

How To Make A Jammy Farm Egg

1. Boil water in a pot—enough to cover your eggs.

2. Gently lower in eggs with a spoon once water is at a rolling boil.

3. Boil for 6½ to 7 minutes for set whites and jammy yolks.

4. Transfer to ice bath immediately to stop cooking.

5. Chill for 5 minutes, then peel gently under running water.

Tip: Slightly older farm eggs peel easier. Great on toast, noodles, or salads!

Why Lemon Works With Asparagus

1. Balances Bitterness
   Asparagus has natural bitter compounds. The acid in lemon juice cuts through that bitterness, making the flavor more balanced and pleasant.

2. Enhances Freshness
   The citrusy zing highlights asparagus’s green, earthy notes, making it taste fresher and more vibrant.

3. Adds Contrast
   Lemon adds a tangy contrast to rich fats (like butter or olive oil), making the dish feel lighter and more dynamic.

4. Activates Salivary Glands
   Acidity boosts salivation, which actually amplifies how we perceive flavors overall.

Bonus Tip:

Try finishing roasted or grilled asparagus with lemon zest + a squeeze of juice right before serving—it lifts the whole dish without overpowering it.

I added a gorgeous Mediterranean olive medley 5 minutes before the asparagus was ready to serve. It added a lovely briny richness and a pop of color that balanced the dish beautifully.

If you make our Easy Roasted Asparagus with Olives and a Jammy Farm Egg please let us know by leaving a rating below!

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Author: Victoria Kaputskaya

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Easy Roasted Asparagus with Olives and a Jammy Farm Egg

Learn how to make irresistibly roasted asparagus at home with this easy, foolproof recipe—think restaurant-quality flavor and perfect for spring!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

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Ingredients

• 1 bunch asparagus (about 1 pound)
• 1–2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon (for juice, plus extra for finishing)
• 1 farm-fresh egg (for jammy egg topping)
• ½ cup Mediterranean olive medley (pitted and sliced if needed)
• Parmesan cheese, shaved with a vegetable peeler
• Fresh dill
• Fresh tarragon

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the asparagus: Snap off the woody ends by gently bending each stalk until it naturally breaks.
3. Toss asparagus: In a large bowl, combine asparagus with olive oil, salt, pepper, and a generous squeeze of lemon juice. Toss well to coat evenly.
4. Add olives: Stir in the Mediterranean olive medley, mixing gently to distribute.
5. Arrange on baking sheet: Spread the asparagus and olives in a single layer on a baking sheet or cast iron skillet, ensuring they are not overcrowded for even roasting.
6. Roast: Place in the oven and roast for 12 to 15 minutes, until the asparagus is tender but still has a slight crispness on the edges.
7. Cook the jammy egg: While the asparagus roasts, bring a pot of water to a gentle boil. Carefully add the farm-fresh egg and cook for 6½ to 7 minutes. Immediately transfer the egg to an ice bath to stop cooking. Once cool, gently peel.
8. Finish the asparagus: Remove the asparagus and olives from the oven. Squeeze a bit more fresh lemon juice over the top.
9. Plate and garnish: Transfer asparagus and olives to a serving dish. Place the peeled jammy egg on top or on the side. Use a vegetable peeler to shave Parmesan cheese over the asparagus, then scatter torn dill and tarragon leaves on top. Add toasted nuts if desired for extra crunch.
10. Serve immediately and enjoy!

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