Avocado toast with asparagus, soft egg, and salmon

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20min

•

Easy

Asparagus for the win! With a fresh dill vinaigrette, this beautiful platter is ready in no time! Discover the full recipe here

Asparagus for the win! With a fresh dill vinaigrette, this beautiful platter is ready in no time! Discover the full recipe here
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Ingredients

What do you need?
Quantity: 8P

8 thick slices of whole grain bread
8 thick white asparagus
16 green asparagus
2 avocados
1 lemon
10 radishes sliced
4 slices of smoked salmon
4 eggs

Vinaigrette:
4 tbsp Greek yogurt
2 tbsp water
1 bunch of dill
pepper
pinch of salt
juice of 0.5 lemon
1 shallot
1 tsp mustard
1 red onion sliced

8 thick slices of whole grain bread
8 thick white asparagus
16 green asparagus
2 avocados
1 lemon
10 radishes sliced
4 slices of smoked salmon
4 eggs

Vinaigrette:
4 tbsp Greek yogurt
2 tbsp water
1 bunch of dill
pepper
pinch of salt
juice of 0.5 lemon
1 shallot
1 tsp mustard
1 red onion sliced

Preparation method

How do you make this?

Peel the white asparagus, starting 2 cm below the tip and peeling all around. Cut off the ends.

Cook them for 5 minutes in boiling water.

Wash the green asparagus and cut off the ends.

Cook them for 3 minutes in a large pot of boiling water with a pinch of salt.

Place both on a clean towel.

Mash the avocados with the lemon juice.

Vinaigrette: Finely chop the dill, keeping some sprigs for garnish.

Mix with all the other ingredients.

Boil the eggs for 5 minutes, refresh them under cold water, peel them, and cut them in half, placing them cut side up.

Toast the bread.

Tips

You don't have to peel green asparagus, just cut off the lower part.

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