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RECIPE
13 INGREDIENTS8 STEPS30min

Fresh Asparagus Toast

Fresh raw asparagus make a quick, healthy lunch, it’s surprisingly addictive with a bright zesty lemon dressing. This magical combination is the perfect balance with salty cheese, avocado and crisp sprouts.
Fresh Asparagus Toast Recipe | SideChef
Fresh raw asparagus make a quick, healthy lunch, it’s surprisingly addictive with a bright zesty lemon dressing. This magical combination is the perfect balance with salty cheese, avocado and crisp sprouts.
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
30min
Total Time
$6.87
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1/2 cup
Roughly Chopped  Feta Cheese
1/2 cup
Cream Cheese , room temperature
2 Tbsp
Extra-Virgin Olive Oil
plus extra for brushing onto the bread
1 Tbsp
Freshly Squeezed  Lemon Juice
1 Tbsp
White Wine Vinegar
3 Tbsp
Minced  Shallots
to taste
to taste
Freshly Ground Black Pepper
3 cups
Asparagus , washed
8 slices
Multigrain Bread
1/2
Large Ripe  Avocado , pitted, peeled
to taste
Alfalfa Sprouts
1/4 cup
Pine Nuts , toasted
(optional)
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Nutrition Per Serving

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CALORIES
310
FAT
17.2 g
PROTEIN
11.5 g
CARBS
29.4 g

Author's Notes

Toast pine nuts in a single layer in a 350 degrees F (175 degrees C) oven for 10-12 minutes. Can omit or substitute in toasted almond slices if desired.

Cooking Instructions

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Step 1
In a medium bowl mash Feta Cheese (1/2 cup) and Cream Cheese (1/2 cup) together using a fork until well combined but some little bits remain of the feta. Set aside.
Step 2
In a small bowl whisk together Extra-Virgin Olive Oil (2 Tbsp) , Lemon Juice (1 Tbsp) , White Wine Vinegar (1 Tbsp) , Shallots (3 Tbsp) , Salt (to taste) , and Freshly Ground Black Pepper (to taste) . Set aside.
Step 3
Peel Asparagus (3 cups) into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice.
Step 4
In a medium size bowl toss together shaved asparagus and dressing. Set aside.
Step 5
Turn oven to broil and position oven rack to 8-inch from the top. Brush each Multigrain Bread (8 slices) with some olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden.
Step 6
Remove from oven and allow to cool for 1-2 minutes.
Step 7
While toast is cooling, mash Avocado (1/2) into cheese until incorporated.
Step 8
For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with Alfalfa Sprouts (to taste) and Pine Nuts (1/4 cup) . Add Freshly Ground Black Pepper (to taste) if desired and serve immediately, enjoy!
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Nutrition Per Serving
Calories
310
% Daily Value*
Fat
17.2 g
22%
Saturated Fat
5.8 g
29%
Trans Fat
0.2 g
--
Cholesterol
22.9 mg
8%
Carbohydrates
29.4 g
11%
Fiber
6.2 g
22%
Sugars
5.6 g
--
Protein
11.5 g
23%
Sodium
363.3 mg
16%
Vitamin D
0.0 µg
0%
Calcium
132.3 mg
10%
Iron
2.9 mg
16%
Potassium
331.8 mg
7%
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