Avocado with Roasted Asparagus on Multigrain Toast | Vanilla And Bean
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Avocado with Roasted Asparagus on Multigrain Toast

Rich, hearty and full of flavor, this toast makes a delicious breakfast, lunch, snack or appetizer. It will fill you up without weighing you down. (Vegan + Optionally Gluten Free)
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 Toasts
Author Traci | Vanilla And Bean

Ingredients

  • 6 Stems of Fresh Asparagus 168g
  • 2 tsp Extra Virgin Olive Oil 10g
  • 1/4 tsp Sea Salt divided
  • A few grinds of Ground Pepper
  • 1 Avocado 228g
  • 1/2 in Lime cut 1/2 (50g)
  • 1/4 tsp Garlic Salt
  • 4 Leaves Fresh Mint chiffonade, then chopped fine
  • 1/2 a handful of Sprouts any variety (I used alfalfa)
  • 2 Slices of Multigrain Bread or Gluten Free Bread

Instructions

  • Preheat oven to 400F (204C). Trim the ends of the asparagus. Drizzle asparagus with olive oil and spread it around so that it covers the asparagus throughly. Sprinkle with 1/8 tsp salt and a few grinds of pepper. Roast for 15 minutes, rolling the asparagus over at least once during roasting.
  • Meanwhile, mash the avocado. Add 1/2 the juice of lime, remaining salt, and garlic. Mix well. Taste for seasoning adjustment.
  • Toast the bread.
  • Spread the avocado mixture over the toast, then add the asparagus, squeeze of lime, sprinkle the mint over the top, then add the sprouts.
  • If desired, sprinkle a pinch of salt over the assembled toast.
  • Serve immediately, while the asparagus is warm.