Roasted Asparagus Tartine with Egg Vinaigrette

Directions:

1. Preheat oven to 425°.

2. For the vinaigrette: In a food processor, combine all ingredients, except the olive oil, blend until smooth. With processor running, gradually add 1/2 cup olive oil in a steady stream. Reserve.

3. On a baking sheet, toss asparagus with olive oil, salt and pepper to taste. Roast for 6 minutes, flip spears and continue roasting for 5-6 minutes until tips are slightly charred.

4. Preheat grill or grill pan to medium-high heat. Slice baguette in half, lengthwise and place face-down on grill for grill marks to form. Slice diagonally into 8 pieces. Spread with goat cheese while still hot.

5. Top each baguette with spring mix, then asparagus. Drizzle liberally with vinaigrette. Garnish with chopped egg and lemon zest.

Recipe Courtesy of Chef Tricia,
ALDI Test Kitchen

Ingredients:

Vinaigrette:

1 lemon zested

1/2 cup fresh lemon juice

2 garlic cloves

1 tablespoon Burman's Dijon Mustard

2 teaspoons chopped dill

1 tablespoon Berryhill Honey Bear Honey

2 Goldhen Large Eggs, hard boiled

1 teaspoon ground Stonemill Sea Salt Grinder

1 teaspoon ground Stonemill Peppercorn Grinder

1/2 cup Simply Nature Organic Extra Virgin Olive Oil

Asparagus:

2 pounds fresh asparagus, trimmed

2 tablespoons Simply Nature Organic Extra Virgin Olive Oil

ground Stonemill Sea Salt Grinder, to taste

ground Stonemill Peppercorn Grinder, to taste

1 Specially Selected French Baguette

4 ounces Emporium Selection Garlic & Herb Goat Cheese Log

2 ounces Little Salad Bar Spring Mix

1 Goldhen Large Egg, hard boiled and chopped

1 lemon, zested

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