Tahini Gochujang Ramen Bowls with Sumac Roasted Asparagus

INGREDIENTS

1 lb

fresh asparagus, ends lopped off

2 tbsp

coconut oil, melted

generous cracking of black pepper

1 tsp

Celtic sea salt

1/8 tsp

ground sumac

garlic cloves, finely minced or pressed through a garlic press

cakes ramen noodles (I used gf millet and black rice ramen)

1/2

red pepper

scallions, finely chopped

thinly sliced heirloom tomato (or any other veg you prefer)

farm fresh eggs

1/4 cup

plus 2 tablespoons tahini

1 1/2 tbsp

gochujang (or sriracha)

1/4 cup

to 1/2 cup water

1/2 tsp

Celtic sea salt + more to taste