Za’atar Roasted Asparagus & Egg Tartine

By á-4084

Ingredients

• 1 bunch of asparagus, trimmed
• olive oil
• 2 tablespoons za'atar + additional to taste
• juice of 1/2 of a lemon
• 1/2 teaspoon dijon mustard
• salt and pepper
• 1/4 cup extra virgin olive oil
• 2 thick slices of good quality bread (sourdough works well here)
• 4 ounces goat cheese
• 3 hard boiled eggs, peeled and roughly chopped
• fresh minced dill for serving
• salt and pepper to taste

Preparation

Step 1

Preheat the oven to 425F. Toss the asparagus with a little olive oil and the za'atar. Place on a rimmed baking sheet and roast until tender and lightly browned, about 18-23 minutes. Toss the asparagus halfway through cooking.
Whisk together the lemon juice, dijon mustard, salt, pepper and olive oil. Set aside.
Toast your bread and then spread a thick layer of goat cheese onto each slice. Divide the asparagus between the two pieces of toast (you'll likely have leftover asparagus) and top with the chopped eggs, minced dill and a touch of salt and pepper. Drizzle with a little of the vinaigrette and additional za'atar if desired.