2 lbs asparagus, trimmed
2 tsp Extra-Virgin Olive Oil, divided
1/4 tsp Kosher Salt
2 Tbsp mayonnaise
2 Tbsp shredded Parmesan cheese
2 Tbsp water
2 anchovy fillets, minced
1 clove of garlic, minced or 1/4 tsp of our Minced Garlic in 1 tsp warm water
1 Tbsp lemon juice
2 – 3 hard-boiled eggs, chopped
Preheat oven to 425°F. In a large bowl, toss asparagus with oil and salt. Spread seasoned asparagus on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
Meanwhile, in a separate small bowl, combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice. Drizzle the asparagus with the sauce and top with the chopped hard-boiled eggs.