What you need:
- 1 slice of toasted Rudolph bread (or use any bread you like)
- 1/2 cup to 2/3 cup cottage cheese
- 1/4 avocado - sliced
- 2 slices of heirloom tomato
- 6-7 sprigs asparagus
- 1-2 tbsp extra virgin olive oil
- salt to taste
- basil
- balsamic glaze (not pictured)
Method:
- wash and cut off ends of asparagus
- to a bowl add asparagus, salt, evoo
- add asparagus to a parchment lined baking sheet and place in oven at 410 for 15-20 mins
- when the asparagus is done, toast your bread to your desired doneness
- slice your tomato & sprinkle with salt to taste
- to your bread add cottage cheese, sliced avocado, salted heirloom tomatoes, finish with some basil and balsamic glaze and enjoy!
Approx 24g protein