Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad
Roasted Potato Wedges with Asparagus, Jammy Eggs & Fresh Garden Salad is a vibrant and flavorful dish that perfectly balances crispy, tender, and refreshing elements. Ideal for both lunch and dinner, this delightful plate features golden potato wedges seasoned to perfection, tender asparagus roasted until slightly crisp, and creamy jammy eggs that add richness. Paired with a fresh garden salad bursting with color and nutrients, this meal is not only satisfying but also nutritious. Whether you’re hosting a gathering or enjoying a casual family meal, this dish is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- 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)
- 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 in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Toss asparagus in olive oil, salt, and pepper; add to the oven during the last 10-15 minutes of potato cooking time.
- Boil eggs for exactly 7 minutes; transfer to cold water to stop cooking.
- In a bowl, mix greens, cherry tomatoes, cucumber, and red bell pepper. Drizzle with lemon juice or dressing if desired.
- Serve by plating the roasted potatoes and asparagus alongside the soft-boiled eggs and salad.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 186mg