Roasted Asparagus Tartine with Egg Vinaigrette

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Enjoy this Roasted Asparagus Tartine with Egg Vinaigrette recipe at your next get-together with friends and family. It’s a zesty and savory side dish. 

Start by preheating your oven to 425 °F. While the oven heats up, we’re going to prepare the vinaigrette. 

In a food processor, combine lemon zest, lemon juice, garlic cloves, Dijon mustard, chopped dill, honey and two eggs until smooth. While the processor is running, slowly add 1/2 cup olive oil. 

On a baking sheet, toss asparagus with olive oil, salt and pepper to taste. Roast for 6 minutes, flip the asparagus spears and continue to roast them until the tips of the spears are charred, giving them a tender-crisp texture. 

Next, prepare the baguettes. Slice your baguette in half, lengthwise and place it face-down on the grill for the grill marks to form. Slice it diagonally into 8 pieces. While the bread is still hot, top the bread with goat cheese, so that the cheese melts and is easily spreadable. The goat cheese gives the recipe a nice tart and tangy flavor. 

Top each baguette with spring mix salad, and asparagus, and finish off by drizzling with the vinaigrette we made earlier. The vinaigrette is a zesty and tasty dressing for your salad, complimented by the tangy flavors of the goat cheese, paired with the tasty crunch from the baguette. 

This Roasted Asparagus Tartine with Egg Vinaigrette recipe is a delicious and flavorful appetizer or side dish. Perfect for sharing with friends and family.

 

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