Fri May 17 2024
Asparagus Toast With Almond Ricotta
Enhance your breakfast, lunch (or dinner) with this asparagus toast recipe. The fresh mint along with the nutty almonds, guarantees to takes your toast game to the next level.
SERVINGS:
COOKING TIME:
Ingredients
Almond Ricotta
- 150 g blanched almonds
- 1 tbsp nutritional yeast
- 1/2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 cups cold water
Asparagus
- 150 g asparagus, cut in half
- 1 tbsp olive oil
- salt to taste
Other
- 4 slices bread
- 1 tbsp syrup
- 20 g roasted almonds
- fresh mint
Instructions
- Start with making the almond ricotta by adding all ingredients (almonds, nutritional yeast, lemon juice, salt, garlic and water) to a high speed blender and blend until smooth and creamy. The consistency should be well-pureed with small bits of almonds still intact.
- Toast the bread slices.
- Meanwhile the bread is toasting, fry the asparagus by heating a skillet with oil to medium-high heat. Add the asparagus and cook until fork-tender and slightly browned, about 10 minutes, turning the asparagus for even cooking. Season with salt to taste.
- Assemble the toast by adding a generous layer of almond ricotta on top of each bread slice. Add the asparagus before topping with almonds and mint, as well as a drizzle of syrup.