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 plateau is up like this! Discover the full recipe here

Asparagus for the win! With a fresh dill vinaigrette, this beautiful plateau is up like this! Discover the full recipe here
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Ingredients

What do you need?

Quantity: 8p

8 Fat cuts whole -grain bread
8 thick white asparagus
16 green asparagus
2 avocados
1 lemon
10 radishes cut into slices
4 slices of smoked salmon
4 eggs

Vinaigrette:
4 tbsp Greek yogurt
2 tbsp water
1 bone dill
pepper
pinch
juice of ½ lemon
1 shallot
1 Kl mustard
1 red onion in slices

8 Fat cuts whole -grain bread
8 thick white asparagus
16 green asparagus
2 avocados
1 lemon
10 radishes cut into slices
4 slices of smoked salmon
4 eggs

Vinaigrette:
4 tbsp Greek yogurt
2 tbsp water
1 bone dill
pepper
pinch
juice of ½ lemon
1 shallot
1 Kl mustard
1 red onion in slices

Preparation method

How do you make this?

Peel the white asparagus, start 2 cm under the cup to peel down, all around, cut the ends.

Cook them for 5 minutes in boiling water.

Wash the green asparagus and cut the ends.

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

Place them both on a clean towel.

Mash the avocados with the lemon juice.

Vinaigrette: Finely chop the dill, keep some twigs as finish.

Mix together with all other ingredients.

Cook the eggs for 5 minutes, refresh them under cold water, peel them and cut them in half, put them up with a cutting edge.

Toast the bread.

Social

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.