This is messy to eat! But totally delicious 🙂 It’s kind of a ‘should i grab a knife and fork or should I use both hands and see how much i can fit in my mouth before it all falls on to my lap’ dish. I obviously went for the latter! Aaall over my lap haha!
I love asparagus and we finally have some British grown stock in the supermarkets (and strawberries!) so I decided to use them in this Avocado, Tomato and Asparagus Bruschetta (not the strawberries). Avocado and tomato are a brilliant pairing and the asparagus just tops it off nicely with a seasonal freshness.
You can steam or grill your asparagus, either way just make sure it is fresh and not that awful canned stuff. If asparagus seems a little expensive to include on top of a “poshed up toast” then try using less by slicing each spear in half to spread it out further or look out for the deals on the market.
My avocado wasn’t quite ripe enough to make it easy to mash but with a little elbow grease (that means hard work…I wasn’t sure if that’s universal) it finally mashed! So don’t worry if yours feels a little hard, it will get there. Similarly you don’t want it to be over ripe as it won’t taste as fresh, if its gone brown then save it for a closed sandwich 🙂
I know I have been doing gluten free but on the day I made this I just gave in and had a big ciabatta, I felt soo ill! You can easily pile these great toppings up on gluten free bread or crackers.
1 Large Ciabatta (Gluten Free if you like!)
2 Garlic Cloves
1 Large Avocado
1/2 Small Red Onion
6 Basil Leaves, keeping two aside for garnish
1/2 Lemon, juice
Salt and Pepper
2-4 Ripe Tomatoes (use your own judgement based on the size of the tomatoes)
3-6 Spears of Asparagus
Drizzle of Olive Oil
Peel and de-stone the avocado, slice it and then mash it until creamy in a large bowl. Once you have reached your desired consistency add finely chopped red onion, roughly torn basil leaves, lemon juice and seasoning.
Finely chop the fresh tomatoes and put to one side ready to use. If you are preparing this a couple of hours in advance then do not refrigerate.
Snap the woody ends off your asparagus and then peel the rough edges off each spear. Steam or grill until softened.
Slice the ciabatta roll in half horizontally (I’m serving half each but you can have one each if you like) and toast the outside of the roll. If you want a subtle garlic flavour then toast the inside edge of the roll and whilst hot rub it with the sliced edged of a garlic clove. If, like me, you want it to pack a kick then crush the garlic, mix it with some olive oil, spread it on the roll then toast it until golden.
Top the ciabatta slices first with the avocado mash, then the tomatoes, then the asparagus spears and finally the basil leaf as garnish.