Ingredient:
4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic
1/2 tbsp olive oil
1/2 lb of asparagus stalks, trimmed roughly the length of your bread
1 clove garlic, thinly sliced
1/2 tsp caraway seeds
1 avocado, pitted and smashed
Method:
a couple handfuls of arugula, tossed in a bit of olive oil
a handful of toasted pepitas, or almonds, or sunflower seeds
A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assembly the tartines.
Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.
4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic
1/2 tbsp olive oil
1/2 lb of asparagus stalks, trimmed roughly the length of your bread
1 clove garlic, thinly sliced
1/2 tsp caraway seeds
1 avocado, pitted and smashed
Method:
a couple handfuls of arugula, tossed in a bit of olive oil
a handful of toasted pepitas, or almonds, or sunflower seeds
A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assembly the tartines.
Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.
