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Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad

Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
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Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is a delightful dish that beautifully combines the earthy flavors of spiced potato wedges, the tender crispness of asparagus, and the creaminess of perfectly boiled eggs. This vibrant plate is not only visually appealing but also packed with nutrients, making it a fantastic choice for brunch, lunch, or a casual dinner. The fresh garden salad adds a refreshing crunch and complements the hearty elements on the plate. Enjoy a satisfying meal that is easy to prepare and perfect for any occasion.

Ingredients

Scale
  • 1 medium potato, cut into wedges
  • 2 tsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 6–8 asparagus spears, trimmed
  • 2 soft-boiled eggs
  • 1 cup mixed greens
  • 6–8 cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red bell pepper, sliced
  • Optional: splash of lemon juice or vinaigrette

Instructions

  1. Preheat your oven to 400°F (200°C). Toss potato wedges with 1 tsp olive oil, paprika, garlic powder, salt, and pepper; spread on a baking sheet.
  2. Roast potatoes for 25-30 minutes until golden brown, flipping halfway through.
  3. During the last 12-15 minutes of roasting, toss asparagus with remaining olive oil, salt, and pepper; add to the baking sheet.
  4. Boil eggs in water for exactly 7 minutes; transfer to cold water to stop cooking. Once cool, peel and halve.
  5. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper strips; dress with lemon juice or vinaigrette if desired.
  6. Plate roasted potato wedges and asparagus alongside halved soft-boiled eggs; serve with fresh salad.

Nutrition

Find it online: https://marystable.com/roasted-potato-wedges-with-asparagus-jammy-eggs-fresh-garden-salad/

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