This tahini arugula, egg, and charred asparagus salad is the perfect binder for the lemony dressing. Serve with a slice of multigrain bread spread with goat cheese and a dash of cracked black pepper.
Have This!
- 4 large eggs in shells
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon extra-virgin olive oil
- 2 tbsp tahini
- 12 ounces medium asparagus, trimmed
- 1/4 cup plain whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice
- A tablespoon water
- 1 baby arugula
Do This!
- Preheat broiler to high.
- Bring a small saucepan filled with water to a boil.
- Carefully add eggs; cook 8 minutes. Place eggs in a bowl filled with ice water; let stand 2 minutes. Peel eggs, cut into quarters and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Combine olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, tahini, and asparagus on a baking sheet; spread in a single layer in pan. Broil 3 minutes or until lightly charred. Remove asparagus mixture from pan; cut into 2-inch pieces.
- Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, yogurt, juice, and a tablespoon water in a medium bowl, stirring with a whisk.
- Add arugula; toss. Arrange arugula mixture on a platter; top with asparagus mixture and eggs.