Not too heavy, not too light. Sourdough piled high with verdant spring veggies elevates avocado toast to brunch status, and makes for a perfect pop of green at the end of winter.
Asparagus is one of RJ’s favorite vegetables, but it’s also one I adamantly refuse to buy when it’s imported from half-way around the world.
That means our asparagus consumption is limited to spring and early summer when the crisp green spears are coming out of Victoria by the truckload — it also means that we take full advantage of it as often as possible during the warmer months!
This time, asparagus was quickly sauteed over high heat to top creamy avocado and peas on toast. Lime (or fingerlime caviar if you’re so lucky as to find finger limes at the shop one day) and fresh herbs give the dish brightness, and a generous sprinkling of dukkah provides another layer of flavour and a bit of crunch.
Of course you can always top this with an egg or crumbled feta cheese or even smoked salmon, but on the morning this was made simple greens on toast were enough.
Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!
Our asparagus consumption is limited to the local in-season period over spring and early summer. As such, this recipe takes full advantage of verdant spring veggies to elevate avocado toast to brunch status. Not too heavy, not too light, just right for spring.
- 6 spears asapargus
- 1 tsp olive oil
- ½ avocado (approx 1/3 cup)
- 1/3 cup peas, fresh or frozen
- ½ tsp lime juice
- sourdough or gluten free bread, toasted
- 1 tsp dukkah
- salt & pepper to taste
- fresh parsley, finger lime caviar, edible flowers, pea shoots -- optional but so pretty
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Snap woody ends from asparagus and slice into bite-size pieces. Drizzle oil into a skillet over medium-high heat. Add asparagus pieces, and a pinch of salt and pepper, and sautee for a minute or two until bright green and tender-crisp.
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If using frozen peas, thaw in cold water for a few minutes. If using fresh peas blanch in boiling water for 30 seconds then cool in cold water.
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Drain peas well and tip into a bowl with the avocado and lime juice. Mash roughly with a fork and adjust seasoning if you wish.
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Spoon avocado pea mash over toasted bread. Top with sauteed asparagus, sprinkle with parsley and dukkah. Garnish with finger-lime caviar and edible flowers if using. Serve immediately.
- We used the tiny flowers from a neighborhood blooming rosemary plant because they were pretty, and purple, and available. You can often find edible flowers at delis or high-end green grocers.
- Heading into autumn instead of spring? Use broccolini or brussels sprouts in place of the asparagus.
- Use a seed-only dukkah, or sesame seeds tossed in spices, for a nut-free dish.
NATURALLY: VEGAN ♥ VEGETARIAN ♥ EGG FREE ♥ DAIRY FREE ♥ SUGAR FREE ♥ SOY FREE ♥ GLUTEN FREE
OPTION FOR: NUT FREE
