Asparagus, Avocado and Poached Egg Tartines

, from Issue #57. September, 2015
Photography by Aaron McClean.
Asparagus, Avocado and Poached Egg Tartines

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


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


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.