Avocado Toast with Asparagus Pesto

  • 1 Each- Avocado-ripe (not hard), halved, seed removed
  • 8 Ounce-Goat Cheese-room temperature
  • 1 Tablespoon-Lemon Juice-fresh squeezed
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice mix
  • 4 Slices-Multigrain Bread
  • 1 Recipes-Asparagus Pesto-see recipe below
  • To Garnish-Piquillo Peppers-sliced thin
  • To Garnish-Microgreens {optional}


  1. Scoop out flesh of avocado and place in a mixing bowl.
  2. Add soften goat cheese, lemon juice and season with salt/pepper/crushed red
  3. Combined until well incorporated.
  4. Dry toast bread in toaster, under a low broiler or on grill.
  5. Equally distribute avocado-goat cheese on toast.
  6. Top with asparagus pesto, smearing across avocado-goat cheese.
  7. Garnish with piquillo peppers and microgreens.

Asparagus Pesto

  • 1 Pound-Asparagus Spears-stem end trimmed
  • To Coat-Olive Oil
  • To Taste-Chef Troy Spice Mix
  • ¼ Cup-Raw Sunflower Seeds
  • ¼ Cup-Parsley-leaves only
  • 2 Tablespoons-Lemon Juice
  • ½ Cup-Extra Virgin Olive Oil
  • ¼ Cup-Parmesan Cheese-grated


  • Lightly coat asparagus with oil and season with Spice Mix.
  • Preheat grill/grill pan/skillet to medium high heat.
  • Place asparagus on/in and cook to slightly char and soften, 2-3 minutes.
  • Remove and allow to cool while preparing other ingredients.
  • In the bowl of a food processor ass the sunflower seeds, parsley, lemon juice, olive oil and cooled asparagus.
  • Process until smooth, turn out into a mixing bowl and add parmesan cheese.
  • Mix until well combine and leave at room temperature if using immediately, refrigerate to use later.