These little open-faced tartines took less than ten minutes to pull together, and ended up being the epitome of spring.

Serves 2-4

Prep time: 5 min – Cook time: 5 min








4 toasted slabs of whole grain bread, rubbed with olive oil and a bit of garlic

1/2 tablespoon olive oil

1/2 lb of asparagus stalks, trimmed roughly the length of your bread

1 clove garlic, thinly sliced

1/2 teaspoon caraway seeds

1 avocado, pitted and smashed

a couple handfuls of arugula, tossed in a bit of olive oil

a handful of toasted pepitas, or almonds, or sunflower seeds

A few minutes before you want to eat heat the olive oil in a large skillet over medium-high heat. When hot add the asparagus, and a pinch of salt and cook for about thirty seconds. Add the garlic and caraway, and cook another thirty seconds, or until the spears are a vibrant green. Remove from heat, and assemble the tartines.

Give each piece of bread a generous slather of mashed avocado. Top that with a bit of arugula, a few asparagus spears, and a generous sprinkling of pepitas or seeds.