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Avocado with Roasted Asparagus on Multigrain Toast
VANILLA AND BEAN10Ingredients
25Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 stems fresh asparagus (168g)
- 2 tsp. extra-virgin olive oil
- 1/4 tsp. sea salt (divided)
- A few grinds of Ground Pepper (grinds of)
- 1 avocado (228g)
- 1/2 inch lime (cut 1/2, 50g)
- 1/4 tsp. garlic salt
- 4 leaves chiffonade (Fresh Mint, then chopped fine)
- 1/2 sprouts (a handful of, any variety, I used alfalfa)
- 2 slices multigrain bread (or Gluten Free Bread)
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