I love avocado toast! What’s even better is Avocado Toast with Tomato, grilled asparagus and pickled onion. Creamy, mashed avocado on crispy, toasted bread is one of my favourite quick meals. Perfect for brunch!
It is all about the toppings and right now I am all about spring vegetables and pickled red onions. Try my recipe and top everything your heart desires!
This Avocado toast with tomato recipe is easy to make, all you need are these Ingredients:
- Sourdough toast
- Avocado, mashed
- Asparagus
- Cherry tomatoes
- Pickled red onions
- For serving: olive oil, black sesame seeds, fresh dill, salt and pepper
Instructions:
Start by cleaning the asparagus and break off the woody part at the bottom. Heat a grill pan over medium hight heat. Brush the asparigus with a little olive oil and fry in the grill pan with the tomatoes until the tomatoes are blisted and the asparigus just cooked, turning as needed.
Toast the bread and top with the smashed avocado, grilled asparagus and tomatoes and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill and salt and pepper to taste.
Serve imidiately and enjoy!
I hope you give this recipe a try and enjoy it as much as I do!
You might also like these recipes:
Mexican Street Corn Avocado Toast
Hummus Toast with Avocado and Cherry Tomato
Chickpea Avocado Salad Sandwich
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
- 2 slices of sourdough toast
- 1 avocado, mashed
- 6 asparagus
- 8 cherry tomatoes
- pickled red onions
- olive oil, black sesamee seeds, fresh dill, salt and pepper for serving
-
Start by cleaning the asparigus and break off the woody part at the bottom.
Heat a grill pan over medium hight heat. Brush the asparigus with a little olive oil and fry in the grill pan with the tomatoes until the tomatoes are blisted and the asparigus just cooked, turning as needed.
-
Toast the bread and top with the smashed avocado, grilled asparius and tomatoes and a few pickled red onions. Garnish with a drizzle of olive oil, fresh dill and salt and pepper to taste.
Serve imidiately and enjoy!
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