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Asparagus Avocado toast
Recipe Intro From anna_s_table
Could this be the new version of avocado toast??!!
Life again transformed into a series of non stop working. I’m reopening the food truck as of today. Hope you’ll come and visit me, taste my food or have a talk, I’m more than happy to treat you with my cooking skills. I’ll be playing with pots and pans till September on a beautiful location @blueberry.fields Let’s have a wonderful summer! 📷 shaved asparagus avocado toast with a poached egg and dukkah. -@anna_s_table

Recipe

Prep time 10mins
Cook time 15mins
Yield: Serves or Makes 2
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ingredients

  • 8 asparagus, ends trimmed, shaved into thin strips lengthwise
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, divided
  • Salt
  • Black pepper
  • 1 avocado, mashed
  • 1 tablespoon butter
  • 2 thick slices sourdough bread
  • Vinegar
  • 4 eggs
  • Beet, shaved, optional for topping
  • Sprouts, optional for garnish

For the Pistachio Dukkah

ingredients

  • 1/2 cup pistachios
  • 1 tablespoon black sesame seeds
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon sea salt

Method

  • Step 1

    Preheat oven to 350ºF. Place all ingredients for dukkah on a baking sheet and roast in the oven for 10 minutes. Transfer to food processor and pulse until coarsely ground.

  • Step 2

    Combine asparagus, olive oil, 2 tablespoons lemon juice, salt and pepper in a large bowl. Set aside.

  • Step 3

    In a separate bowl, mix the mashed avocado with 1 tablespoon lemon juice, salt and pepper.

  • Step 4

    Heat the butter in a skillet over medium heat. Add the bread and toast until lightly golden on both sides.

  • Step 5

    Boil 4 cups water with a splash of vinegar in a pot. Crack each egg into a separate cup. Create a whirlpool in the simmering water with a spoon, then carefully pour the eggs into the whirlpool. Cook for 3 minutes, then remove with a slotted spoon onto a paper towel.

  • Step 6

    Spread the avocado on each slice of toast. Top with poached eggs, shaved asparagus, beets and sprouts (if using). Sprinkle with pistachio dukkah.