From the April/May 2015 issue
- 4 medium sweet potatoes
- 12 asparagus spears, trimmed
- 2 tsp extra virgin olive oil, plus more for drizzling
- Sea salt and black pepper, to taste
- 4 hard-boiled eggs, peeled and sliced
- Preheat the oven to 375ºF. Prick the sweet potatoes all over with a fork.
- Place on a baking sheet and bake for about 60 minutes until tender.
- Toss the asparagus spears with 2 teaspoons olive oil, a pinch of salt a
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