Ingredients

• 4-6 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, lemon zest

Directions

• 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 assembly 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.