Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Enjoy vibrant Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad! A nutritious meal perfect for any time—try it today!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium potato, cut into wedges
- 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 400°F (200°C). Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Arrange in a single layer on a baking tray and roast for 25-30 minutes, flipping halfway through.
- In another bowl, toss asparagus with olive oil, salt, and pepper. After potatoes have roasted for 10 minutes, add asparagus to the tray and roast together for an additional 12-15 minutes.
- Boil eggs in water for 7 minutes; transfer to cold water. Once cooled, peel and cut in half.
- Assemble the salad by mixing greens with halved cherry tomatoes and cucumber slices. Optionally drizzle with lemon juice or vinaigrette.
- Plate the roasted potatoes and asparagus with soft-boiled eggs on top or beside them, along with the fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg