I love peas – so any chance to eat them I’m all about. I also really love bread (because, carbs!) and I’ve been trying to elevate my toast game. AKA, not just slather avocado on toast and call it done. So I decided to combine my love of peas and some of my other favorite flavors and create something a little more fun than just your standard toast. I pulled a little bit of inspiration from this Bon Apetit recipe and gathered all of my favorite spring things to make one of my new go-tos for toast. Please note that the pea smash can be made ahead of time.
- 4 slices of toast
- 2 cloves of garlic
- 1/2 a cup of split peas
- 1/2 a cup of water
- the zest of two lemons
- the juice of one lemon
- 1 jalapeno
- 2 tablespoons olive oil
- a handful of cherry tomatoes
- Combine the peas, garlic, jalapeno, water, lemon juice, olive oil, and parsley in a stove-top pot over medium heat and cook down until the peas are tender. About 5-7 minutes.
- While the peas are cooking, roast your asparagus in the oven at 350 degrees for ten minutes, rotating halfway through.
- When the items in your stove-top pot are cooked, blend them (I used my nutribullet but an immersion blender will work just fine)
- Spread the pea smash over your toast (if it is too thick, you can add more water or oil to thin it out).
- Top with sliced cherry tomatoes and roasted asparagus.
- Finish with lemon zest, salt, and pepper.
This recipe is vegan and the pea smash is gluten free.
You can see what other dishes I’m cooking, here.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.