Wednesday , October 20 2021

Asparagus, pear and cashew topped toasties

By Sara Matthews 


 4 slices of seeded bread (I used B-Freed gluten free, egg-free bread but any dense brown seeded bread will work) 
6 asparagus spears
2 just ripe pears
juice of 1/2 a lemon 
2-3tbsp of cashew nut butter (you could use seed butter if you can’t have nuts)
a handful of rocket
1-2tsp of maple syrup
1tbsp of pumpkin seeds
salt and pepper to taste

Serves Four

Place the pumpkin seeds onto a small baking tray and grill for a couple of minutes, turning them until they are lightly toasted. This only takes a couple of minutes. Put to one side.

Bring a pan of water to the boil, add the asparagus and blanch until tender but still firm. Remove it, run under cold water then pat dry. Slice in half lengthways.

Core and slice the pears lengthways, into at least six slices. Place in a bowl, add the lemon juice and toss to coat the pears. Season with salt and pepper.

Lightly toast the bread. Spread each slice with cashew butter, top each toastie with a few slices of pear, 3 slices of asparagus, top with a drizzle with maple syrup and a sprinkle of pumpkin seeds, and serve with rocket.

This dish is equally delicious served warm or cold

Recipe published in Feast, issue 24.

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