Asparagus, avocado and roasted tomatoes tartines

Asparagus, avocado and roasted tomatoes tartines


No pain, no tartines


Ollie and I usually have breakfast no matter the time we wake up. It is, after all, the most important meal of the day. Sometimes we want something sweet, usually peanut butter and banana toasts for me (very American, I know!) and cereals for Ollie. Sometimes, we crave something savoury and we can go for full vegan English breakfast, or for any type of savoury tartines (tartine means slice of bread in French). 

This recipe is really easy and actually, you can make “tartines” with anything you have at home and that goes well together. We used asparagus, avocado and cherry tomatoes as we had some, but sometimes it can be just roasted tomatoes and basil, some hummus and beetroot, avocado and grapefruit, tapenade and chargrilled artichokes etc. 

The crunch of the asparagus, the sweetness of the roasted tomatoes, the creaminess of the avocado and the cheese and the lightness of the bread give this recipe amazing texture and flavour. 

Try it, you won’t regret it ! 

The only advice we could give you is to try and use avocados that come from Spain- if you live in Europe – when in season, and not to use avocados too much in your cooking because of the social and environmental issues that come with this amazing fruit. A bit more information here:

Also, when we made this recipe, asparagus were in season so again, if you buy fresh asparagus, buy them when they are in season – late April to late June. 

Bon appétit! 

The Fritish



Asparagus, avocado and roasted tomatoes tartines

For 2 people or 1 very hungry person 

Prep Time 10 minutes
Author Marine Dominguez


  • 2 slices of sourdough
  • 1 clove garlic
  • ½ ripe avocado
  • A handful of cherry tomatoes
  • 250 g asparagus
  • 1 tbsp of vegan cream cheese
  • 1 tbsp olive oil
  • Salt pepper


  1. Wash and cut the cherry tomatoes in half. Peel and finely chop the garlic. Put the olive oil in the pan on a medium heat. Once the oil is hot, add the garlic and cook for 2 min, then add the tomato halves and the asparagus cook for about 10 minutes depending on how soft you like your vegetables. Add a pinch of salt and pepper.
  2. In the meantime, toast you sourdough slices, then spread some of the vegan cheese (to taste) on top. Peel and cut the avocado in thin slices, and add then on top of the vegan cream cheese. Add a pinch of salt and pepper.
  3. Finally place the roasted tomatoes and asparagus on top of the avocado, drizzle with olive oil and voila ! You have a delicious breakfast or light lunch.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating