It's true, my love for toast is never-ending. Especially in the Spring and Summer when I want to cook simply and easily and all I really need for lunch is a few well made toasts. Lately, I've been making this twist on an avocado toast with a cilantro-tahini dressing and a shaved asparagus salad. Yes, you can deconstruct it and use the salad as a side to almost anything or the dressing anywhere you, well, use dressing. But try it altogether and I'm sure you'll agree there's a lot to love about toast.
For the dressing: Combine tahini, 3 tablespoons of the lemon juice, cilantro, honey, water, a pinch of salt and a few cranks of pepper in a food processor or blender and process until smooth. Taste and add more lemon, honey, water, or salt, as desired (you want it to be the consistency of melted ice cream)
Can be made up to 2 days ahead of time – store refrigerated in an airtight container. This will make a lot more dressing than you need but that's because it's tasty so go ahead and use it on your favorite salads and sandwiches.
For the toasts: Meanwhile heat the oven to 350°F and arrange a rack in the middle. Brush the bread with olive oil, season with salt and bake until golden brown, about 5 to 10 minutes.
For the asparagus: Holding the end of the asparagus stalk, use a vegetale peeler to shave the asparagus into long thin strips (don't worry if the tips snap off). Combine the shaved asparagus and any tips in a bowl, add a drizzle of olive oil and some salt and pepper and toss to coat.
When you're ready to make the toasts, halve and pit the avocados, and mash with a fork. Put about 1/4 of an avocado on each toast then top with a spoonful of dressing and a handful of asparagus (folding them on themselves so they fit on the toast). Top with a bit of salt and serve.
Food styling and photography by Aida Mollenkamp