Prep time: 10mins

Cooking time: 10mins

Serves: 4

Ingredients:

• 1 Large Ripe Avocado
  
• 1 Bunch Asparagus
  
• 8 Broad Bean pods
  
• 100-150g Smoked Salmon
  
• 4-6 Sourdough Slices
•  ½ Lemon
  
• Olive oil
• Salt & Pepper

METHOD

1. Bring a medium size pot with salted water to the boil.
2. Place the avocado flesh into a bowl, season with salt and pepper. Mash using a fork until smooth and set aside.
3. Remove the Broad beans from the pods and place into the boiling water for 2mins. Remove from the water using a slotted spoon and place them into a bowl with icy water.
4. Cut the bottom end of the asparagus and discard, cook the asparagus in the boiling water for 1-2 mins depending on size. Drain well and place into the icy water.
5. Peel of the skin of the broad beans and place the vibrant broad beans in a separate bowl. Once peel, drizzle with olive oil and season with salt and pepper.
6. Drain the asparagus from the icy water and pat dry them with a paper towel.
7. Toast the sourdough slices in a toaster or in the oven until golden.
8. Spread with avocado mash, add some asparagus, add the broad beans, and add a piece of smoked salmon on top.