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Monday, May 01 2017

Think spring with these party appetizers, weeknight dinners, and elegant desserts.  These are meals you'll want to order again and again.


3 - bunches asparagus (1 1/2 lb.), washed and trimmed
1/4 - cup olive oil
1 - lemon, (about 1 Tbsp. zest; 1/4 cup juice)
1 - tablespoon honey
1 - tablespoon caraway seeds
1/4 - teaspoon cracked black pepper
1/2 - teaspoon kosher salt
4 - 6 - ounces thinly sliced smoked salmon (lox-style)
1 - 5.3 ounce container plain whole milk Greek yogurt
1 - tablespoon capers, chopped, plus 1 Tbsp. brine
2 - tablespoons chopped fresh dill weed, plus more for garnish
6 - eggs, soft- or hard-cooked, peeled and halved
Thinly sliced red onion


Preheat oven to 425 degrees F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.

Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.

Nutrition Facts (Roasted Asparagus & Salmon)

Per serving: 242 kcal cal., 16 g fat (4 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 198 mg chol., 503 mg sodium, 10 g carb., 3 g fiber, 7 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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