Crushed Avocado and Roasted Asparagus Bruschetta
One of my favourite Italian starter dishes – the classic bruschetta. For this recipe I’ve swapped out the tomato and added in some asparagus and avocado a gorgeous green summer strater.
What you need to make Asparagus Bruschetta
- Ciabatta
- Avocado
- Asparagus
- Lime
- Fresh mint
- Pumpkin seeds
- Balsamic glaze
First, start by pre-heating the oven to 200°C. Once the oven is on, snap the woody ends of the asparagus off. Add the asparagus onto a baking tray, and drizzle with lashings of olive oil to coat evenly. Sprinkle with salt and back pepper.
Roast the asparagus for 15 minutes, turning the asparagus over at least once during roasting to cook evenly.
While your asparagus roasts, mash up the avocado with half of the juice of the lime, crushed sea salt, and garlic. Crush all of this together with a fork until combined.
When your asparagus is nearly ready, slice and toast the ciabatta ready for topping. Make sure to slice the ciabatta at an angle to get lovely length slices (for more toppings of course). Spread the avocado mixture over each toasted ciabatta.
Take the asparagus out of the oven, and top each ciabatta evenly with asparagus on top.
Squeeze the remaining lime all over, sprinkle with chopped mint, some pumpkin seeds and add a grind of beck pepper and sea salt. Finish this mouthwatering dish with a drizzle of balsamic glaze over the top. I love serving this as a starter if i’m having friends over, or as a fresh and light summer lunch.
Avocado and Roasted Asparagus Bruschetta
Ingredients
- 1 large ciabatta (sliced (or gluten free alternative))
- 1 avocado
- 1 bunch of asparagus (woody stalks trimmed and sliced in 2)
- 1 lime (juice of)
- 1 tbsp fresh mint (finely chopped)
- balsamic glaze (to serve)
Instructions
- Preheat oven to 200°C. Drizzle the asparagus with olive oil and coat it the asparagus throughly. Sprinkle with salt and back pepper. Roast for 15 minutes, turning the asparagus at least once during roasting.
- Meanwhile, mash up the avocado with 1/2 the juice of lime, salt, and garlic.
- Toast the slices of ciabatta, and top with the smashed avocado mix.
- Top with the roasted asparagus, squeeze the extra bit of lime, sprinkle with chopped mint, and a grind of beck pepper and sea salt. Drizzle the balsamic glaze over the top. Serve immediately.
Nutrition
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