Asparagus Cilantro Tahini Avocado Toast Recipe

Asparagus Cilantro Tahini Avocado Toast Recipe
Asparagus Cilantro Tahini Avocado Toast Recipe | https://saltandwind.com It's true, our 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...
Skill
Beginner
Course
Appetizer, Breakfast, Brunch, Lunch, Sandwich, Snack
Cuisine
American
Ingredients
9
Hands-On Time
20 minutes
Total Time
20 minutes
Yield
8 toasts / Yields 1 1/2 cups dressing
Servings
4 to 8
Diet
Dairy-Free, Vegan, Vegetarian
Season
Spring, Summer
Asparagus Cilantro Tahini Avocado Toast Recipe | https://saltandwind.com
Skill
Beginner
Course
Appetizer, Breakfast, Brunch, Lunch, Sandwich, Snack
Cuisine
American
Ingredients
9
Hands-On Time
20 minutes
Total Time
20 minutes
Yield
8 toasts / Yields 1 1/2 cups dressing
Servings
4 to 8
Diet
Dairy-Free, Vegan, Vegetarian
Asparagus Cilantro Tahini Avocado Toast Recipe | https://saltandwind.com

It's true, our 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, we'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 we're sure you'll agree there's a lot to love about toast. 

Ingredients

  • 1/2 cup tahini
  • 3 to 4 tablespoons freshly squeezed lemon juice
  • 1/2 cup fresh cilantro leaves and stems
  • 4 teaspoons honey
  • kosher salt and Freshly ground black pepper
  • 8 (1/2 inch) slices country bread
  • extra-virgin olive oil
  • 8 ounces asparagus spears
  • 2 firm-ripe avocado
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Instructions

Make The Tahini 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)

Tip

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.

Bake 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. 

Shave 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. 

Assemble The Toast: 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.

Footnotes

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Aida Mollenkamp

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

https://saltandwind.com/recipes/341-shaved-asparagus-cilantro-tahini-avocado-toast-recipe

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