Za’atar Roasted Asparagus & Egg Tartine
When I’m feeling lazy or beat after a long day dinner is typically a piece of thick sourdough bread toasted, and then topped with whatever vegetables are in season. This particular version has some lovely asparagus that’s roasted with a few hefty pinches of za’atar and olive oil. Since this was going to be dinner I wanted to bulk up the protein so I smeared a generous amount of goat cheese and topped our tartines with some hard cooked eggs and a lemon vinaigrette. This was a home-run meal and perfect with a simple arugula salad on the side. If you don’t have all the ingredients on hand don’t shy away from this. This is definitely one of those “recipes” that isn’t really a recipe so please take this and add your owns twists. I love the flavor combinations going on here but use whatever you’ve got on hand.
Before I sign off I want to let you all know that I’ve got a few posts lined up to talk about my recent trips to NYC and Montana for book signings. However, it will be a few days before I get to that so in the meantime, you can follow along on Instagram. I’ve posted a few photos of the trips and you can also take a sneak peak at the newest additions to the farm–yep, we got pigs!! They’re very photogenic so I’ll be posting a lot of photos on IG because I can’t get enough. We love them already. More on our decision to raise pigs soon.
If you’re short on time or just feeling lazy I hope you enjoy this simple meal.
Cheers from Tumbleweed Farm.
Za'atar Roasted Asparagus & Egg Tartine
Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2
- 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
- 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.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen