Author Notes
This is an easy springtime twist on avocado toast. this asparagus spread is also great as a chip dip or pasta sauce —AnnieCate
Ingredients
- asparagus toast
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1 pound
asparagus
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juice of 1 lemon
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1 cup
northern white beans
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1
shallot
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1 tablespoon
lemon juice
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salt to taste
-
coconut oil
-
garlic
-
toast
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lemon zest and black pepper
- trompe l'oeil eggs
-
yellow grape tomatoes
-
cashew cream
Directions
- asparagus toast
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Prepare an ice bath in a mixing bowl. Set aside.
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Cut off the woody ends of the asparagus and throw them away. Cut off the tips and set them aside for later.
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Bring 4 cups of water to a boil in a wide, deep skillet. Add the lemon juice.
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Once the asparagus is cooled, puree it with the white beans, shallot, tbsp of lemon juice, and salt.
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Dry out the skillet that you blanched the asparagus in. Ad a little coconut oil and let it melt over medium heat. Slice in some garlic. Fry the asparagus tips for about 3-4 minutes. Salt immediately.
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To serve, spread the asparagus puree on toast and sprinkle with the asparagus tips, lemon zest, a freshly grated black pepper. A pinch of two of salt, maybe.
- trompe l'oeil eggs
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Pipe a little cashew cream onto the toast. Slice a bit off of the tomato and put it in the center of the cream.
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