Roasted Asparagus Tartine with Egg Vinaigrette

Step 1

Preheat oven to 425°.

Step 2

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.

Step 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.

Step 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.

Step 5

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