Avocado with Roasted Asparagus on Multigrain Toast

Rich, hearty and full of flavor, this toast makes a delicious breakfast, lunch, snack or appetizer. It will fill you up without weighing you down. (Vegan + Optionally Gluten Free)

6 Stems of Fresh Asparagus (168g)
2 tsp Extra Virgin Olive Oil (10g)
1/4 tsp Sea Salt, divided
A few grinds of Ground Pepper
1 Avocado (228g)
1/2 Lime, cut in 1/2 (50g)
1/4 tsp Garlic Salt
4 Fresh Mint Leaves, chiffonade, then chopped fine
1/2 a handful of Sprouts, any variety (I used alfalfa)
2 Slices of Multigrain Bread (or Gluten Free Bread)

View the full recipe at Vanilla And Bean →