Little Creek Dressing
STRAWBERRY + ASPARAGUS
To a large pot add water and salt and bring it to boil. Add asparagus and blanch until bright green and tender (2 to 3 minutes). Set aside to cool slightly.
Cut the avocado in half lengthwise, remove and discard the pit. Gently scoop out the flesh and slice it. Sprinkle with lime juice, set aside.
Slice or chop strawberries, set aside.
Toast the bread slices and top them with avocado, asparagus spears, strawberries and fresh micro greens.
Drizzle with Summer Strawberry Dressing and season with a flaky sea salt to taste. Serve immediately.
6-8 asparagus spears, trimmed to fit your bread
2 slices of multigrain bread, toasted
1/4 cup micro greens (arugula or mustard)
2 Tbsp Summer Strawberry Dressing
pinch of flaky sea salt
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