Avocado Toast with Asparagus and White Beans
Avocado Toast with Asparagus and White Beans is both a healthy breakfast or lunch option, and it comes together very quickly! What more can you ask for?
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 4 servings
- 4 slices bread, toasted (see notes)
- 2 avocados
- Juice from 1 lime
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2-1 cup canned white beans
- 16-20 asparagus spears (use less if they’re thick)
- Optional: crushed red pepper
Slice the avocados in half, discarding the pits. Scoop the flesh into a medium sized bowl and mash along with the lime juice and salt, adjusting the seasoning level according to personal preference.
Divide the mashed avocado between the 4 slices of bread. (Alternately, you can serve up 1 portion at a time. Simply cover the bowl with plastic film; it will keep in the refrigerator for several days).
Top each slice with white beans.
Remove and discard the tough ends from the asparagus. Wrap in 2 layers of damp paper towels and place on a microwave-safe dish. Microwave for 3-4 minutes, or until the asparagus is crisp-tender. Top each slice of avocado toast with 4-5 slices of steamed asparagus.
Sprinkle each toast lightly with some additional salt and, if using, a bit of crushed red pepper to taste.
I used artisan bread for the photos since I had some on hand, but more often than not I use ezekiel bread. You can use whatever bread you like.
Also, these quantities are a bit open to interpretation. This avocado toast is easier to eat with a fork and knife because of the asparagus, so feel free to load up with more beans and veggies, or less avocado if you’re trying to cut the calories.
Calories: 274kcal | Carbohydrates: 29g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 445mg | Potassium: 769mg | Fiber: 10g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 13.6mg | Calcium: 82mg | Iron: 3.6mg