Ingredients for about 12 pieces:
about 12 spears of green asparagus
a pinch of whole sea salt
1 ripe avocado
juice of ½ a lemon
about 4–5 tablespoons of olive oil
herb salt
freshly ground black pepper
In addition:
1 baguette
a few radishes
Method:
1. For the avocado and asparagus topping, wash the green asparagus, snap off the woody ends and cook in boiling salted water for about 5 minutes. Then rinse under cold water.
2. Peel the avocado, cut it in half, remove the stone and blend with the lemon juice and a tablespoon of olive oil to form a smooth cream.
3. Finely dice the cooled asparagus.
4. Now mix the finely diced green asparagus with the avocado cream and season with herb salt and freshly ground black pepper.
5. Cut the baguette into diagonal slices. Place on the oven grill and brush with the remaining olive oil. Then toast in the preheated oven until crispy.
6. Trim and wash the radishes, then slice them thinly.
7. Spread the asparagus and avocado mixture onto the toasted baguette slices and serve topped with the radish slices.
My tips:
-
- For a quicker method, purée the avocado flesh together with the cooked green asparagus.
- Another variation is to replace the avocado flesh with puréed green peas.
Product description:
Green asparagus is packed with healthy nutrients and is very low in calories. Naturally, buying seasonal and locally grown organic asparagus is best for both people and the environment. It consists mainly of water and contains hardly any fat. Fibre, such as inulin, aids digestion and supports healthy bowel function. When cooked, asparagus is easily digestible and gentle on the stomach. As green asparagus grows above ground, it produces the green plant pigment chlorophyll.
