Roasted Asparagus and Avocado Toast

Spring is here and that means asparagus! We usually serve asparagus two ways, either roasted or grilled and it is so delicious! I don’t like to roast or grill it for more than just 10 minutes, because when it cooks too long it tends to get mushy and stringy. Only roasting it for a few minutes gives it wonderful flavor but also keeps that nice snap to it that makes it still pleasant to eat.

Try roasting it and topping toasted bread slices with it for a wonderful appetizer, add in some smoked salmon slices for a light lunch alongside a fresh spring green salad, or with pasta for a delicious bread option. Along with avocado and goat cheese, it’s the perfect pairing!

Watch how simple this is…

Take one asparagus stem and snap it to see where it breaks towards the bottom.

Then using that as your guide, cut the rest of the stalks to match.  Then cut them into two inch pieces. Toss them into a bowl and drizzle about 2 tablespoons of olive oil over top and sprinkle some salt and pepper to season them.  Mix them up with your hands or a spoon to coat the pieces well.

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Spread them onto a lined cookie sheet. Cuz then you won’t have to wash a pan!

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Pop them onto the top rack of your oven at 400º for 10-15 minutes.

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While those are roasting, and getting browned in places that will make them  taste spectacular, slice up a nice loaf of artisan bread and lightly brush each one on one side with olive oil.

slice artisan bread

Heat up a grill pan (you can even use your outdoor grill and just lay the slices right on the grill) or a nonstick fry pan and put the oiled side of the bread down to grill it.

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Watch it closely because it grills fast! You just want there to be grill marks and for the oil to crisp the bread and not be soggy underneath.

Flip the pieces over and do the other side.

Toasting bread

And then remove them to a platter.  Cut a garlic clove in half and rub each slice with it on one side. (No picture…sorry!).

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On that same side, spread a tablespoon or so of soft goat cheese on the toast right over the garlic.

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If your goat cheese is hard to spread, microwave it for 10-15 seconds to soften it up. And if you detest goat cheese, like the Mr. Wonderful? Marscapone or Boursin would be a nice substitute.

Cut up an avocado into thin slices. Cut it in half, scoop out the inside with a spoon and slice it thinly.

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Layer it a little slanted right over the goat cheese.

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By now your asparagus should be done.  Layer some slices of its roasted goodness over the avocado.

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Sprinkle them with some salt and pepper.

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Add a little red pepper flakes if you like things spicy.

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And dig in!

I ate these last night for dinner. It was a good meal. I’m thinking with smoked salmon slices?

I could do this every night.

Roasted Asparagus and Avocado Toast
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 loaf artisan bread
  • ¼ c. olive oil, divided
  • 1 lb. asparagus
  • 2 cloves garlic, cut in half
  • 8 oz. goat cheese, room temp
  • 2 large avocados, sliced thinly
  • ½ t. salt
  • ¼ t. pepper
  • ½ t. red pepper flakes
Instructions
  1. Preheat oven to 400º.
  2. Trim asparagus and cut into thirds (2 inch pieces).
  3. Drizzle 2 T. of olive oil and season with salt and pepper in mixing bowl.
  4. Mix well.
  5. Spread in one layer on line baking sheet and roast on top rack of oven for 10-15 minutes.
  6. Slice bread into ½ inch pieces.
  7. Lightly brush one side of bread with olive oil and grill over medium-high heat on grill pan until toasted.
  8. Flip and brown other side of bread slices.
  9. Remove to platter and rub each side with cut garlic cloves.
  10. Spread 1-2 tablespoon goat cheese on each slice of toast over the garlic.
  11. Layer 3-4 slices of avocado over cheese.
  12. Top with 4 or 5 pieces of roasted asparagus.
  13. Sprinkle with salt and pepper and red pepper flakes, if desired.

Check out other wonderful “roasted” recipes from these food bloggers. We’re all participating today in Food Network’s Let’s Get Seasonal Sensational Sides!

Jeanette’s Healthy Living: Roasted Cauliflower, Carrots and Chickpeas With Halloumi
Cheese

Dishin & Dishes: Roasted Asparagus and Avocado Toast
Cooking With  Elise: Roasted Strawberries and a Mixed Green Salad
The  Cultural Dish: Roasted Sweet Potatoes: TwoVariations
Weelicious: Roast Chicken With Caramelized Lemons, Cherry Tomatoes and Olives
Napa Farmhouse 1885: Roasted Leeks With Polenta and Pork Tenderloin
Red or Green?: Spicy Roasted Radishes and Asparagus With Balsamic Vinegar
Virtually Homemade: Grilled Rosemary Garlic Potatoes
The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary
Feed Me Phoebe: Artichokes With White Wine and Thyme
Devour: Oven Roasted Vegetable Recipes
FN Dish: An Ode to the Oven, Roasted Side Dish Recipes

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