Pea Shoot and Asparagus Crostini with Hummus

Prep time: 15 mins
Cook time: 2 mins
Serving size: 2

4 to 5 stalks asparagus
1 tsp olive oil
4 slices whole grain baguette, toasted
1/3 cup hummus
1 cup pea shoots
1/2 oz feta
1/4 cup olive oil
3 Tbsp balsamic vinegar
2 tsp honey
Pinch salt and pepper

Cooking Directions: Using a vegetable slicer, shaving asparagus into thin strips. Heat 1 teaspoon of olive oil over medium heat and add the asparagus. Cook for 30 to 60 seconds, just to heat the asparagus. In a bowl, combine asparagus with pea shoots and feta. Smear hummus over pieces of toast and top with the asparagus mixture. Whisk together the ingredients for the dressing and drizzle over the crostini before serving. Save leftover dressing for later use.

Photo and original recipe courtesy of Erin Alderson of Naturally Ella.
See the full recipe here.