There’s a reason why Avocado Toast holds such a warm spot in our heart. It’s easy, effortless superfood that tastes delicious every single time. I probably enjoy Avocado Toast at least twice per week. Avocado is full to the brim with healthy fats that taste great and keep our cholesterol in check. Lemon is a quick way to supercharge your avocado and in my opinion is essential. The acidity cuts through the richness of each bite. When I’m feeling fancy I like to spice it up with some delicious additions including pan seared herby mushrooms or garlic asparagus, as featured. During this unwanted outbreak, it’s a great time to boost your vitamin C. The cheapest and most enjoyable way to do so is not pills and potions but a fresh orange each morning. I serve it to my family the same way I would in the restaurant slicing away the pith and creating gorgeous little segments. It doesn’t matter what I’m making from avocado toast or spaghetti bolognaise, an egg salad flatbread or a quick fresh salad, my favorite finishing condiment is Nonna Pia’s Balsamic Glaze. Until recently I’d only enjoyed the Classic Reduction but oh my word.. I’ve recently discovered Nonna Pia’s Cabernet Merlot reduction. I serve it to my high-end private dining clients in California Wine Country who utterly adore it! Here’s what else you need!

Recipe Instructions:

Serves 4 | Cook Time: 15 Min | Skill Level: Easy

2 Ripe Hass Avocados
4 slices Multigrain Bread
1 whole Lemon, Juice and Zest
1 bunch Asparagus
2 Tbsp Butter (I love Land O’Lakes Extra Virgin Olive Oil Butter)
2 Garlic Cloves, finely chopped, one extra for rubbing on toasted bread.
2 Breakfast Radishes
2 tsp. Chili Flakes (optional)
½ tsp. Kosher Salt
½ tsp. Black Pepper


  1. Halve Avocados lengthways 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.

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