Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

I was extremely excited yesterday when I got my hands on local asparagus, radishes, snow peas and sunchokes!  I have been waiting for what seems like far too long to buy these veggies, as I didn't want to buy some shipped from another part of the country. 

So I thought for tonight what better than to create a salad showcasing them?  I decided to roast the asparagus and sunchokes to bring out the flavor but leave the radishes and peas raw and crunchy!  I was in the mood for something with a little middle eastern flavor, so a tahini dressing was to accompany them, as well as some toasted sesame seeds.  I am a bit textural person when it comes to food, so I thought the crunch of some nice garlicy panko breadcrumbs would be perfect with the veggies and silky dressing!  Lastly, wanting this to be a complete meal, a poached egg topped off the lovely pile of veg! 

It was satisfying and delicious, plus quick to throw together!  Here is the recipe if you wish to try it for yourself! 

Spring Roasted Vegetables with Tahini Dressing, Poached egg, and Crispy Sesame Panko

Serves 2

Dressing:
2 Tbsp lemon juice
2 Tbsp tahini
2 Tbsp water
sea salt and freshly ground black pepper
1/2 tsp cumin
a pinch cayenne
1 garlic clove, minced

Sesame panko:
1/2 cup whole wheat panko bread crumbs
2 Tbsp sesame seeds
1 garlic clove, sliced
1 Tbsp olive oil
sea salt
 a large pinch red pepper flakes

Veggies:
Olive oil
2 cups sliced sunchokes
2 cups asparagus, cut into 2 inch pieces

Poached eggs:
1 tsp vinegar
1/2 tsp sea salt
3 cups water
2 organic eggs

1 cup snow peas
1 cup radishes

In a small bowl, whisk dressing together, and set aside.  For sesame panko, in a small nonstick skillet, combine breadcrumbs, sesame seeds, garlic clove, olive oil, about 1/4 tsp sea salt, and red pepper flakes.  Saute until crumbs, seeds and garlic are toasted.  Remove from heat and set aside.  To prepare veggies, preheat oven to 475 degrees, line a sheet pan with foil, and spray with non-stick spray.  Toss asparagus and artichokes with just enough olive oil to coat and spread out on pan.  Roast until browned at the edges and crispy, about 15 minutes.  Remove from oven, and let cool to room temperature. 
To poach eggs, heat water to a simmer in a medium saucepan with the vinegar and salt. Crack an egg into a ramakin. Stir water with a spoon to swirl, and carefully pour egg into it. Let cook for 3-4 minutes or preferred doneness, and remove with a slotted spoon to a paper towel lined plate. Repeat with other egg.  To plate between 2 plates, scatter roasted veggies, snow peas, and radishes about the plate, drizzle with dressing, top each with a poached egg and the toasted sesame panko.  Serve!