Avocado with Roasted Asparagus on Multigrain Toast
Try this Avocado with Roasted Asparagus on Multigrain Toast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 tsp garlic salt
- 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 lime, cut in 1/2 (50g)
- 4 fresh mint leaves chiffonade, then chopped fine
- 1/2 a handful of sprouts any variety (i used alfalfa)
- 2 slices of multigrain bread (or gluten free bread)
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- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Toast (1g)
- Sodium 290.685 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
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 â…› 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 ½ 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.
