Asparagus Ribbon, Mint & Pea Pesto Toasts Recipe


Asparagus Ribbon, Mint & Pea Pesto Toasts

If you love asparagus, but the people you’re living with don’t, this post is for you. Even if you’re just blasé about asparagus, like I used to be, give it a chance by ribboning it! You’ll completely avoid that unpleasant fibrous, stringy experience because thin, raw ribbons tossed with olive oil, lemon juice, salt, and pepper are so fresh and delicious. You can toss them in salads, put them on pizza… last weekend we ate them on fancy toast because these happened to be the ingredients that I had on hand.


Asparagus Ribbon, Mint & Pea Pesto Toasts

To make the ribbons, you need some fat asparagus (thin spears don’t work as well for this) and a sharp vegetable peeler. Peel the spears into thin strips and season them with olive oil, lemon juice, salt and pepper. It’s amazing that the way a vegetable is cut can completely change its flavor.


Asparagus Ribbon, Mint & Pea Pesto Toasts

So pretty!


Asparagus Ribbon, Mint & Pea Pesto Toasts

I assembled these toasts with my go-to pea and mint pesto. The peas make for a thick, veggie-ful pesto, although you’ll hardly taste them (a great way to hide more veggies). I used frozen peas because they’re so easy to keep on hand.

Assemble your toasts with the ingredients pictured above, or any variation of your choosing. Top with soft boiled eggs if you like, although they are optional!


Asparagus Ribbon, Mint & Pea Pesto Toasts


Asparagus Ribbon Mint Pesto Toasts

 

  • 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
  • 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
  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.
  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.
  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.

*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.

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