We’ll call this one “A to the Power of Three” Tartine: avocado, asparagus, arugula smeared on toast. Green goddesses. Simply spring. I actually have all of these ingredients in my kitchen so I’ll be making these all week. Via the always inspiring Heidi over at my favorite 101 Cookbooks. Yum!
Avocado Asparagus Tartine
from the west coast kitchen of Heidi Swanson
serves 2-4 peeps
4 toasted slabs of whole grain bread, rubbed w. olive oil and a bit of garlic
1/2 tbsp. olive oil
1/2 lb. asparagus stalks, trimmed roughly the length of your bread
1 clove garlic, thinly sliced
1/2 tsp. caraway seeds
1 avocado, pitted and smashed
couple handfuls of arugula, tossed in a bit of olive oil
handful of toasted pepitas, almonds, or sunflower seeds
A few min. before you want to eat, heat olive oil in a large skillet over medium-high heat. When hot, add the asparagus, and a pinch of salt and cook for about 30 seconds. Add the garlic and caraway, and cook another 30 seconds, or until the spears are a vibrant green. Remove from heat, and assemble 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, almonds or seeds.