I had a meeting at school last week with some middle school teachers. Laura, who was sitting next to me, asked me about cooking. I shared with her that I have been in the kitchen and began this blog at the request of some friends. She instantly shared some of her favorites and the one included a recipe for an avocado asparagus tartine. This prompted me to take this recipe and run with it!
I enjoyed this as a Saturday morning brunch since I didn’t have rehearsal for my upcoming show that I’m choreographing. A few hours of unplanned time is something that I haven’t experienced in a while and I took advantage of it!
This serves 2-4 people, depending on whether you want 1 or 2 pieces of bread
4 toasted pieces of whole grain bread, rubbed with olive oil and fresh garlic (bonus points for making your own- I purchased mine from the bakery department in the grocery store. Mine was a whole wheat, whole grain artisanal loaf. I DO NOT recommend purchasing a factory wrapped loaf from the general bread aisle).
1/2 tablespoon olive oil
1/2 lb of asparagus stalks, trimmed roughly to the length of your bread
1 clove garlic through a garlic press
1 avocado, pitted and smashed
a couple handfuls of arugula
a handful of toasted pepitas (pumpkin seeds)
While the bread is toasting, head the olive oil in a large skillet over a medium-high heat. Add the asparagus and a pinch of salt and saute for 30-60 seconds. Add the garlic and cook for another 30 seconds. Remove from heat.
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.
Enjoy shortly after assembling