Recipes

Asparagus and Poached Eggs over Tahini Sauce

By Nick Wiseman

Asparagus and Poached Eggs over Tahini Sauce

Meet the new brunch of your dreams. Late spring is here – flowers are blooming, produce is flourishing, and we’re craving all the fresh flavors. We're serving up our favorite preparation of asparagus with our brand new Tahini Sauce and Zabs Hot Honey for an extra kick. 

INGREDIENTS

Asparagus
Eggs
White Vinegar
Salt and Pepper
Olive Oil
Pine Nuts
Za’atar
Little Sesame Tahini Sauce
Zab’s Hot Honey

 

PREPARATION

Fill a pot with water, add salt, and bring to a rolling boil.

Peel your asparagus and drop them into the water for approximately 3 minutes, or until tender. Remove from water, rinse with cool water, and set aside. (fun fact: this is called blanching!)

Reduce the water to a simmer, and add two tablespoons of vinegar to the water to create a whirlpool-like effect. Add the egg to the center of the pot and cook for 3-4 minutes. Remove the egg with a slotted spoon and set on a towel. Season with salt and pepper.

Heat your olive oil in a saucepan on medium low and add in your pine nuts until golden and toasted. Mix in one teaspoon of za’atar.

Cover your plate with our tahini sauce. Top with asparagus, seasoned pine nuts, Zab’s’ hot honey, olive oil, and herbs. Serve and enjoy! (oh, and don’t forget to scoop up that extra sauce with some pita!)

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