1/2 tablespoon olive oil 1/2 lb of asparagus stalks, trimmed roughly the length of your bread 1 clove garlic, thinly sliced 1/2 teaspoon caraway seeds 1 avocado, pitted and smashed a couple handfuls of arugula, tossed in a bit of olive oil a handful of toasted pepitas, or almonds, or sunflower seeds, lemon zest 2 tablespoons cold water 8 ounces quark or farmers cheese, room temperature 8 ounces cream cheese, room temperature 3 to 5 good quality, jarred anchovies in olive oil, drained 7 whole, fresh chives.
Sformato di Asparagi (Asparagus Terrine) Vegetable terrine, Asparagus, Food
Don't be fooled by the name, this avocado asparagus tartine is just a fancy way to say TOAST. Deluxe toast, but still toast. Perfect for a quick lunch or dinner that feels a little fancy thanks to that dash of special asparagus brings to this recipe. If you don't have a ripe avocado, try using mashed white beans or hummus for the base layer. 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. Sprinkle the parsley evenly across the bottom of the prepared loaf pan. Pour 1/4 of the cheese mixture over the parsley. Top with 1/3 of the asparagus in a single layer, alternating direction of tips. 5-ingredient Asparagus Avocado Salad combines crisp asparagus and creamy avocado with lime and fresh mint in a delightful combination of flavors and textures. It's easy to make in 15 minutes and can be enjoyed as a starter or side dish. Want to save this recipe? Enter your email to get this recipe sent to your inbox to save for later.
Spicy Smashed Avocado & Asparagus with Dill Havarti Grilled Cheese
1 avocado, pitted and smashed. a couple handfuls of arugula, tossed in a bit of olive oil. a handful of toasted pepitas, or almonds, or sunflower seeds. A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Avocado and Asparagus Tartines with Basil Pesto — Flourishing Foodie I went to the grocery store yesterday, for no reason other than to take a little peruse around the produce aisle. Just past the apples and behind the carrots, there, I found peas, and asparagus, and all kinds of springy things and my eyes wept a little from pure excitement. Preheat the oven to 400 degrees Fahrenheit. Place the trimmed asparagus on a baking sheet and drizzle with the olive oil. Season the asparagus with salt and pepper to taste, and lightly roll the asparagus to coat with the oil. Roast in a preheated oven for 17-20 minutes. Instructions. Heat a skillet over medium high heat. Add olive oil and asparagus and sprinkle with salt and pepper. Cook until tender, moving occasionally, about 3 minutes. In a small dish, whisk together the dressing. In a dish toss everything, including the dressing together and serve warm or room temperature.
Asparagus Avocado Salad Oh Sweet Basil
Place asparagus and water into a dish, cover, and microwave on high for 3 minutes; stir. Continue microwaving until asparagus are bright green and slightly tender, 2 to 3 more minutes. Drain and cool. Toss asparagus, mushrooms, avocado, zucchini, tomato, and red onion gently in a large salad bowl. Combine lemon juice, olive oil, balsamic. Preheat oven to 375°F. Toss the chopped asparagus, olive oil and salt and pepper and spread in a single layer on a sheet pan. Roast until fork tender, about 10-15 minutes (depending on size, adjust time as needed). Cool slightly. Toss the roasted asparagus, chopped avocado and mixed greens with some lemon-vinaigrette. Serve immediately.
Spritz a 9 by 5-inch loaf pan with water and line it with plastic wrap, leaving enough excess to fold over the top when filled. Combine the gelatin and water in a 1-quart saucepan and set aside to bloom for 5 minutes. Put the quark, cream cheese, anchovies, chives, and black pepper in the bowl of a food processor and process for 1 minute. Instructions. In a medium skillet, heat the olive oil over medium-high heat. Add the asparagus and cook until tender, but still crisp, about 4-5 minutes. Make sure you stir the asparagus occasionally. Remove from heat and set aside. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard.
Avocado Asparagus Toast Recipe on Avocado toast with asparagus, peas
20 min Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium Ingredients Metric Directions As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the ½ pint of whipping cream. Boil a large pot of water, add salt and dip the asparagus in for 3-4 minutes. Drain and rinse under cold water to keep them bright green and firm. 3. Meanwhile, prepare the sauce: In a bowl, combine the lemon zest and lemon juice with oil and a little red chili powder. Add salt and pepper.
