From the April/May 2015 issue
Serves 4


  • 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


  1. Preheat the oven to 375ºF. Prick the sweet potatoes all over with a fork.
  2. Place on a baking sheet and bake for about 60 minutes until tender.
  3. Toss the asparagus spears with 2 teaspoons olive oil, a pinch of salt a

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