Roasted Asparagus With Hard-Cooked Eggs and Sesame Salt

From the New York Times

Time: 20 minutes

2 large eggs
1 1/2 pounds asparagus, ends trimmed
4 tablespoons unsalted butter
Salt and black pepper
3/4 teaspoon black sesame seeds
3/4 teaspoon white sesame seeds
1 teaspoon coarse sea salt
Chopped chives, for garnish

1. Place eggs in a heavy pot. Cover with 4 cups cold water. Bring to a boil over high heat; cover, immediately reduce to a bare simmer, and cook eggs 9 minutes. Crack the shells and put in a bowl of ice water for 10 minutes, then drain.

2. Heat oven to 400 degrees. Spread asparagus on a large baking sheet. Dot with 2 tablespoons butter; sprinkle with salt and pepper. Roast, turning occasionally, until crisp-tender, about 10 minutes, and transfer to a platter.

3. Meanwhile, in a small skillet over medium heat, toast the black and white sesame seeds until fragrant, about 1 minute. Pour into a bowl and toss with coarse sea salt.

4. Peel the eggs and finely chop. Melt remaining 2 tablespoons butter in the skillet and cook until it starts to smell nutty, about 2 minutes. Turn off the heat and stir in the chopped eggs.

5. To serve, spoon the egg mixture over the asparagus, then sprinkle with sesame salt and chives.

Yield: 3 to 4 servings.