1/4-1/2cupwater this is to loosen so amount may vary
1tablespoon maple syrup or agave nectar
Preheat oven to 400 degrees. Cut carrots length wise and place on baking sheet. Drizzle with 2 tablespoons olive oil and 1 tablespoon honey. Season kosher salt. Finely slice fennel bulb and place on top of the carrots (these will steam as the carrots roast. Roast in oven for 25-30 minutes.
On a second baking sheet, place asparagus and drizzle with remaining 2 tablespoons olive oil.Mine the garlic and toss with the asparagus. Season with salt. Roast in oven for 10 minutes
In blender, place all ingredients, expect water. Mix for a few seconds. Slowly add water, a few tablespoons at a time. Mixing in between, until desired thickness is achieved.
Bring a large pot of water to a boil. Add in 6-8 eggs and boil for exactly 6 1/2 minutes. Prepare an ice bath (bowl of cold water with ice in it). Once the 6 1/2 minutes are done, carefully remove eggs from pot and place in ice bath. Peel and serve!
In bowl, layer on the grain of your choice, top with the roasted vegetables. Drizzle with tahini dressing and top with egg!Enjoy