INGREDIENTS
1 lb
asparagus spears (about 20-25 thin spears), stems trimmed
1 1/2 tbsp
olive oil
1/2 tsp
salt
1/2 tsp
pepper
1 tbsp
toasted sesame oil
1 tbsp
toasted sesame seeds
4
eggs, poached or cooked to your liking
4
thick slices whole grain toast
2
green onions, thinly sliced
lemon garlic aioli
1/2 tbsp
dijon mustard
1
large egg yolk
2
garlic cloves, minced
2 tbsp
fresh lemon juice
1/2 cup
olive oil
1 tbsp
whole grain mustard
1 pinch
salt + pepper