Asparagus Ribbon Mint Pesto Toasts
Total Time
20 mins
Prep Time
20 mins
Rating
5 out of 5 stars
(1)
Ingredients
2 servings
- Mint & Pea Pesto (makes extra)
- ½ cup pepitas
- ½ cup mint, more for garnish
- ½ cup parsley
- ½ cup thawed frozen peas, more for garnish
- 1 small garlic clove
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil, more as desired
- For the toasts:
- 4 slices whole grain bread, toasted
- 6 to 8 thick asparagus spears, peeled into ribbons
- thinly sliced raw or pickled radishes
- a sprinkle of crumbled feta cheese
- 2 soft boiled eggs, optional*
- microgreens, optional
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Preparation
Step 1
Make the pesto. In a food processor, combine the pepitas, mint, parsley, peas, garlic, lemon juice, and salt and process to a coarse puree. With the blade running, pour in the olive oil and process until combined.
Step 2
In a medium bowl, toss the asparagus ribbons with a small drizzle of olive oil, a squeeze of lemon and a few pinches of salt and pepper.
Step 3
Assemble the toasts with the mint pesto, asparagus ribbons, radishes, peas, mint and feta cheese. Top with micro greens and soft boiled eggs, if desired.
Step 4
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Chef's notes
To make soft-boiled eggs:
Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes. Remove and chill immediately in a bowl of ice water for about 3 minutes. Once the eggs are cool, tap the bottom of each egg to crack a little bit of the shell. Take a small spoon and carefully slide it in and around the egg to loosen and remove it from the shell. Set the peeled eggs aside.
