Roasted Asparagus and Tomato Toasts with Mustard Aioli

Because all toast deserves to be dressed up in a fancy outfit.

Roasted Asparagus and Tomato Toasts with Mustard Aioli

Anyone else get a liiiittle carried away when you go to the farmer’s market? You arrive thinking you’ll pick up some peaches and an heirloom tomato or two, but somewhere between setting your expectations of self control and the stroll from your car to the booths, your hair gets let waaay down and when all’s said and done, you end up walking away with enough strawberries to open a jammery, kale to write a cookbook, beets to be Dwight, and 4 different types of olive oil because you were too indecisive to settle on a single flavor infusion that you just had to have them all?

That never happens to me. Except it does each and every time I go to the farmer’s market.

On my last hoorah through the farmer’s market, I brought home enough produce for two weeks, and the second I walked in the door of my house, I started making farmer’s market toasts from some of my fun finds. So what I should really be calling these toasts is Farmer’s Market Toasts because you can make them out of any of your farmer’s market impulse buys. But just for the sake of stating the obvious, didyouknow that roasted asparagus is thebombdotcom? True story. Anditmakes a reallygoodtoast.

Roasted Asparagus and Tomato Toasts with Mustard Aioli

I roasted up the bushel of asparagus and sliced some vibrant, juicy vine-ripened tomatoes. I had brie cheese in my refrigerator that was all, “I wanna play,” so I added it to the toasts, too. And of course, we do the sunny side up egg because: protein…and goo. Since I had gluten-free bread and mustard aioli from the turkey pastrami reubens I made recently, I just had to action those items as well. All of these things put together makes for a farmer’s market metropolis in your face.

I used to think toast was just a really great excuse for butter, but then these crispy critters came into my life. What if I said this is the best toast I ever did eat?

Roasted Asparagus and Tomato Toasts with Mustard Aioli

Toast: not just for butter.

Roasted Asparagus and Tomato Toasts with Mustard Aioli

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Author: Julia


  • 1 pound asparagus trimmed
  • 5 slices gluten-free bread of choice
  • Brie or goat cheese
  • 1 to 2 heirloom or vine-ripened tomato sliced
  • 5 eggs sunny side up
  • Mustard Aioli


  1. Follow the instructions for the mustard aioli. Refrigerate until ready to use.
  2. Preheat the oven to 400 degrees F.
  3. Remove and discard the rough ends of the asparagus and lay them on a baking sheet. Drizzle with olive oil, sea salt, and cracked black pepper. Use your hands to rub the oil over the stalks to ensure they’re fully coated. Bake for 8 minutes.
  4. Toast the bread with cheese on top in the oven with the asparagus (or in the toaster) until golden-brown and crispy.
  5. While the toast and asparagus are baking, you can cook your eggs in a frying pan.
  6. Remove toast and asparagus from the oven. Add desired amount of brie or goat cheese, sliced tomatoes, asparagus, sunny-side up egg and mustard aioli and enjoy!

Roasted Asparagus and Tomato Toasts with brie cheese and mustard aioli


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    1. Julia Post author

      Oof! Cream of asparagus sounds amazing! I’m glad you got The Office reference…wasn’t sure if I’d be getting a lot of deer-in-headlights responses 😉

    1. Julia Post author

      2.5 seconds is about how long it took me to wolf them down. Once my shoot was over, I got real un-fancy with these fancy toasts. It was a little bit outta control 😉

    1. Julia Post author

      Same with me, girl! Butter…jam…slather it on. But I like that these have a little substance to them so that I’m not eating half a loaf of toast. 😉

  1. Nathalie C. @ Devoted Foodie

    I totally feel you! When I go to the Farmers Market, I tend to buy way more than I planned. But, it’s not my fault. Everything just looks so good and there always seems to be something new to try! This looks delicious–Yum!!

    1. Julia Post author

      Exactly! And all the farmers are all, “heeeeere try thiiiiiiis,” and you’re like, “well, okay.” And then you can’t possibly not hand over the cash in support of their fabulous produce-growing ways. It’s just. so. wonderful. 😉

  2. Sarah @ Making Thyme for Health

    I’ve never seen such a purdy toast in all my life! I’m going to go ahead and agree that roasted asparagus is the botdotcom and the thought of it paired with egg and mustard aoili is driving me nuts.

    Oh, and yes, I always let my hair down at the farmers market and buy all the things. I think the three year old in me comes out and says “I want theees and thees and somadis and one of those…” and then I get home and panic because I can’t eat it fast enough. #firstworldproblems

  3. francesca

    I totes get carried away at our market. Something happens between the stuff I need and the stuff I WANT then I remember I have to bike home with everything. And I always end up with bits that don’t make sense together.
    And yes, fancy toast deserves a chance! This one’s a beaut.

    1. Julia Post author

      Most of the time, I forget what I wanted to buy in the first place and end up going to the grocery store afterwards. It’s a sin. A down and dirty sin. 😀

  4. Joanne

    You and I are farmer’s market TWINS! I just can’t control myself once I’m there, no matter how much I pretend I’ll stick to my list. Sigh.

    I don’t think I can still get local asparagus here (tragically) so this might have to wait until next spring! But I can guarantee you that it will happen eventually. I’m never one to turn down a runny yolk.

    1. Julia Post author

      Holy mackerel, can you imagine if we went to the farmer’s market together? There’d be no food left in the world. And we’d be dining like queens 😀

  5. Emily

    “Beets to be Dwight…” I love it! I also love the sound of this recipe. What’s better than brie, heirloom tomatoes and asparagus?!

  6. vivian

    This was my supper tonight and I loved it. I added shaved ham to my son’s and husband’s because they are certain that they have to eat meat or it isn’t really supper, and they loved theirs too! Thanks so much for a great recipe!


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