47 minutes ago
Thursday, April 26, 2012
I loved this idea from 101 Cookbooks. I usually have a slice of toast w/ a schmear of avocado for breakfast, so why not have little mini tartines for lunch and share?
The more the merrier.
A tartine is just a fancy French word for an open faced sandwich.
This was perfect to make with my home grown asparagus, since I don't have many to spare yet.
I cut a few asparagus spears in half and sauteed them with a sliced garlic clove in a hot pan with olive oil for a few minutes.
I mashed an avocado in a bowl and added sea salt and a squeeze of lemon juice.
Spread the mash on toasted whole grain bread, then top with the sauteed asparagus spears.
Finish with some sliced almonds or toasted pepitas as Heidi does, and either slice in half or eat whole.
Enough for 2 people.