Pretty Peas Asparagus Crostini

vegan, whole food plant-based, easy, healthy, oil-free

Celebrate all things spring in one bright, light bite! Sweet peas, spinach, and invigorating fresh mint blend into a creamy, lemon-kissed spread supporting tender asparagus, piled high on crisp toast. Effortlessly elegant, it’s an easy way to bring seasonal flavor to the table, Even if winter weather stubbornly sticks around.

Prep Time10

Cook Time5

Total Time15

Servings: servings

Calories: 75kcal

Author: Hannah Kaminsky

Ingredients

Minted Tea Puree

8 ounces frozen peas (1 1/2 cups), thawed
1/2 cup fresh spinach lightly packed
1/4 cup fresh mint lightly packed
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and ground black pepper to taste

Asparagas Bruschetta

1/2 pound asparagus (1 bunch) trimmed
water as needed
4 slices multigrain bread or 8 slices whole wheat baguette (toasted)
2 tablespoons toasted slivered almonds
zest of 1 lemon
sprouts, pea shoots, or microgreens (optional)

Instructions

Place the peas, spinach, mint, water, lemon juice, onion powder, and garlic powder in your food processor. Pulse until the greens are all broken down and well incorporated. Pause to scrape down the sides of the container as needed. Season with salt and pepper to taste, then pulse again until the mixture is spreadable but still slightly coarse.
To assemble the bruschetta, first place the asparagus in a microwave-safe dish with a splash of water. Heat on high for 1 ½ – 2 minutes, just until bright green and tender. Drain off any excess water, then cut the spears in half or in thirds, so that the pieces can fit comfortably on top of your chosen bread.
Spread the pea puree on each piece of toast. Divide the steamed asparagus equally on top, then garnish with slivered almonds, lemon zest, and sprouts or microgreens, if using. Enjoy right away with the toast is crisp and the asparagus is warm!

Notes

Serving suggestions: Each verdant toast stands alone as an ideal appetizer before a meal or a snack to serve at a party. Consider sparkling lemonade to further the light citrusy finish as a simple drink pairing.

Make it into a full breakfast or brunch plate by adding thinly sliced avocado on top and serving alongside tofu scramble and a peppery arugula salad.

Notes: The pea purée can be made up to one day in advance and stored in an airtight container in the refrigerator, though the color may darken as it sits. Stir well before using.

If mint isn’t your thing, try basil or parsley for a different herbal note.

Nutrition