serves 4

prep time: 30 minutes

cooking time: 10 minutes

pesto

2 cups packed basil

2 cloves garlic

1/4 cup pumpkin seeds

2/3 cup olive oil

1 tsp salt

1/4 cup Parmesan cheese, grated

1 bunch of asparagus (15 - 20 spears)

1 tbsp olive oil

4 - 5 slices of bread

cream cheese or ricotta

1 avocado, sliced

salt and pepper to taste

Parmesan cheese, grated

In a food processor add the basil, garlic, and pumpkin seeds and pulse until you have a thick paste.

Slowly drizzle in the olive oil, while the processor is still running. Once you've added all of the oil, add the salt and Parmesan cheese and pulse until combined and smooth.

Pour the pesto into a jar and store until you are ready to use.

Wash and trim the asparagus.

In a frying pan, heat 3 tbsp water on medium heat. Add the asparagus and cover with a lid. Steam the asparagus until the water has dissolved. Add 1 tbsp of olive oil, salt, and pepper, and fry lightly.

Toast the bread.

Spread a generous amount of cream cheese or ricotta on the toast. Add sliced avocado, asparagus, and drizzle with the pesto. Top with salt and Parmesan cheese.

Serve right away.