Tartines or open-faced sandwiches make a simple yet substantial meal. If you prefer a meaty version just add a couple of slices of prosciutto or salami.
Serves: 4
INGREDIENTS
4 large slices sourdough bread or other favourite bread
1 clove garlic, peeled
24 spears asparagus, ends snapped off
2 avocados, halved
1 tablespoon lemon juice
olive oil
small handful herbs (use either basil, mint or flat-leaf parsley)
sea salt and freshly ground pepper
4 hot poached eggs
METHOD
Toast the bread and rub one side with the clove of garlic.
Heat 1 tablespoon of olive oil in a large sauté pan and when hot add the asparagus. Cook, shaking the pan occasionally and adding a splash of water, until the asparagus is bright green with a few little charred spots and cooked to your liking. Season.
To assemble: Mash the avocado with the lemon juice, salt and pepper.
Pile onto the toasted bread. Top with the asparagus then a poached egg. Drizzle with a little olive oil, salt, pepper and the herbs. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Leek Welsh Rarebit on Roasted Mushrooms and Sourdough]()
RecipeLeek Welsh Rarebit on Roasted Mushrooms and Sourdough
Article by Claire Aldous![Cheesy Cornbread French Toast with Bacon and Avocado]()
RecipeCheesy Cornbread French Toast with Bacon and Avocado
Article by Claire Aldous![Shaved Asparagus and Green Apple Salad with Mint Dressing]()
RecipeShaved Asparagus and Green Apple Salad with Mint Dressing
Article by Claire Aldous![Tuna and Avocado Tartare Crostini]()
RecipeTuna and Avocado Tartare Crostini
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.