1. Halve Avocados lengthwise and remove the pit using a knife and twisting to dislodge. Using a large spoon, scoop out the entire flesh of the avocado. Using the empty skin, grab hold of the pit that might be firmly held on the edge of your knife to help remove safely. Place avocado flesh flat side down on a chopping board. Wet your knife with water to help slice in and out of the flesh without it sticking to the knife. For presentation, keep the avocado together and fan the flesh out across the freshly toasted slice of bread. For an extra punch of flavor rub the toast with a garlic clove sliced in the half.
2. To prepare golden, crunchy asparagus, heat a teaspoon of oil in a frying pan over medium-high heat. Remove the tough stalk and place the asparagus in a single layer in the frying pan. Add a tablespoon water to help steam the asparagus and please never boil them! Once lightly softened and starting to develop a pale brown, add butter. Only once you’ve added the butter do I recommend adding the garlic. Too soon and the garlic will burn! Once the butter has started to brown, reduce the heat to low. Ideally they should still have plenty of crunch! Serve crisp asparagus atop your pretty avocado toast and finish with thin shavings of radish sliced to serve with a mandolin.
3. Present with a colorful pop of fresh herbs if you happen to have them and a zest of lemon using a Microplane. Some other things I love to finish with include chili flakes, Za’atar (middle eastern spiced sesame seed mix) or a drizzle of olive oil, but most important, always, ALWAYS drizzle Nonna Pia’s Classic Balsamic Glaze.

Recipe compliments of –
Timothy Neumann  @cheftimneumann of @Harvest.Epicure
Private Chef in Napa Valley, CA.