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There’s no better time to stalk up on asparagus ;) After all, this vegetable practically tastes like spring — it’s bright, crisp and fresh. So, today, we continue our month of farmers’ market finds with these asparagus, avocado and ricotta tartines. Heather of Flourishing Foodie shares how to toss them together…
Avocado and Asparagus Tartines
By Heather of Flourishing Foodie
I’ll take any excuse to pile cheese and veggies on a slice of crusty baguette. I like to use whatever fresh veggies are in season. As soon as the daffodils start to peek out of the ground, you can guarantee that I’ll be topping my toast with spring ingredients. These avocado and asparagus tartines are a favorite of mine. On days that are particularly hectic and stressful, I like to come home and unwind with a glass of wine, slice the crustiest loaf of bread I can find and top it with cheese, roasted asparagus, avocado and fresh basil pesto.
Recipe: Avocado and Asparagus Tartines
Serves 4
You’ll need:
For the homemade pesto
2 cups packed basil
2 cloves garlic
1/4 cup pumpkin seeds
2/3 cup olive oil
1 tsp salt
1/4 cup Parmesan cheese, grated
For the tartines
1 bunch of asparagus (15 – 20 spears)
1 tbsp olive oil
4 slices of bread
Cream cheese or ricotta
1 avocado, sliced
Salt and pepper to taste
Parmesan cheese, grated
To make the pesto, add basil, garlic and pumpkin seeds to a food processor and pulse until you have a thick paste. Slowly drizzle in the olive oil, while the processor is still running. Once you’ve added all of the oil, add the salt and Parmesan cheese and pulse until combined and smooth. Pour the pesto into a jar and store until you are ready to use.
Wash and trim the asparagus. In a frying pan, heat 3 tablespoons of water on medium heat. Add the asparagus and cover with a lid. Steam the asparagus until the water has dissolved. Add 1 tablespoon of olive oil and salt and pepper. Fry lightly.
Toast the bread. Spread a generous amount of cream cheese or ricotta on the toast. Add sliced avocado, asparagus and a drizzle of pesto. Top with salt and Parmesan cheese. Serve right away.
Thank you so much, Heather!
P.S. More recipes, including fettuccine with lemon and asparagus and brie and grape crostini.
(Recipe and photos by Heather Hands. Thanks to Stella Blackmon for helping with this series.)
