Roasted Asparagus Tartine with Egg Vinaigrette
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