Asparagus Ribbon, Mint & Pea Pesto Toasts Recipe

In case you love asparagus, however the individuals you’re dwelling with don’t, this submit is for you. Even for those who’re simply blasé about asparagus, like I was, give it an opportunity by ribboning it! You’ll fully keep away from that disagreeable fibrous, stringy expertise as a result of skinny, uncooked ribbons tossed with olive oil, lemon juice, salt, and pepper are so contemporary and scrumptious. You may toss them in salads, put them on pizza… final weekend we ate them on fancy toast as a result of these occurred to be the elements that I had readily available.

Asparagus Ribbon, Mint & Pea Pesto Toasts

To make the ribbons, you want some fats asparagus (skinny spears don’t work as effectively for this) and a pointy vegetable peeler. Peel the spears into skinny strips and season them with olive oil, lemon juice, salt and pepper. It’s superb that the way in which a vegetable is reduce can fully change its taste.

Asparagus Ribbon, Mint & Pea Pesto Toasts

So fairly!

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, though you’ll hardly style them (an effective way to cover extra veggies). I used frozen peas as a result of they’re really easy to maintain readily available.

Assemble your toasts with the elements pictured above, or any variation of your selecting. High with gentle boiled eggs for those who like, though they’re optionally available!

Asparagus Ribbon, Mint & Pea Pesto Toasts

Asparagus Ribbon Mint Pesto Toasts


  • ½ cup pepitas
  • ½ cup mint, extra for garnish
  • ½ cup parsley
  • ½ cup thawed frozen peas, extra for garnish
  • 1 small garlic clove
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil, extra as desired
  • four slices entire grain bread, toasted
  • 6 to eight thick asparagus spears, peeled into ribbons
  • thinly sliced uncooked or pickled radishes
  • a sprinkle of crumbled feta cheese
  • 2 gentle boiled eggs, optionally available*
  • microgreens, optionally available
  1. Make the pesto. In a meals processor, mix the pepitas, mint, parsley, peas, garlic, lemon juice, and salt and course of to a rough puree. With the blade operating, pour within the olive oil and course of till mixed.
  2. In a medium bowl, toss the asparagus ribbons with a small drizzle of olive oil, a squeeze of lemon and some pinches of salt and pepper.
  3. Assemble the toasts with the mint pesto, asparagus ribbons, radishes, peas, mint and feta cheese. High with micro greens and gentle boiled eggs, if desired.

*To make soft-boiled eggs: Fill a medium pot with water and warmth to a mild simmer, just under boiling. Utilizing a slotted spoon, rigorously decrease the eggs into the water and let simmer for 7 minutes. Take away and chill instantly in a bowl of ice water for about three minutes. As soon as the eggs are cool, faucet the underside of every egg to crack just a little little bit of the shell. Take a small spoon and punctiliously slide it in and across the egg to loosen and take away it from the shell. Set the peeled eggs apart.



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