If sandwiches and sandwiches are the universal wild card for lunch or dinner without complications, the toasts raise the level a bit. More elegant and prettier, and also more nutritious and healthy, by saving us an empty slice of bread, they are a great option for not always having the same dinner almost pulling from the fridge.
In the middle of May we can still take advantage of our favorite spring products, such as the delicious asparagus. This time we are not going to spend half a kidney on the exquisite whites, which are not easy to find either, since the green wild type they are also rich, healthy and much cheaper. They also cook in less time.
Your destination today are some avocado toasts, smoked cod and green asparagus ribbons that we can prepare with any bread that we like, but that we will always insist on investing in a good quality one. A loaf of crumb a little more densewhich is not full of alveoli, but is tender, is the best bet here, or a more filling German-type rye bread.
The elaboration lacks mystery and the cooking itself is very brief. With a type vegetable peeler ANDmandolin or with a knife cut the clean asparagus into thin strips, we jumped in a few minutes until they are tender, and we assemble the toasts. Bread base -natural or toasted-, mashed or scrubbed avocado seasoned to taste, slices of smoked cod and, finally, the vegetables.
We can culminate with a touch of ground black pepper or chili powder, lime or lemon zest, some chopped fresh herb that we have, toasted sesame seeds, a splash of good extra virgin olive oil… or nothing else. It would also be very good with smoked salmon, although, personally, I find cod softer to balance the fat from the avocado.
OXO Good Grips Stainless Steel Potato and Vegetable Peeler, Black
In DAP | What to cook for dinner in less than half an hour with really delicious seasonal vegetables
In DAP | The best way to cook grilled asparagus for an appetizer of 10