Ingredient

• ½ cup pepitas
• ½ cup mint, more for garnish
• ½ cup parsley
• ½ cup thawed frozen peas, more for garnish
• 1 small garlic clove
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil, more as desired
• 4 slices whole grain bread, toasted
• 6 to 8 thick asparagus spears, peeled into ribbons
• thinly sliced raw or pickled radishes
• a sprinkle of crumbled feta cheese
• 2 soft boiled eggs, optional*
• microgreens, optional

Direction

1. Make the pesto. In a food processor, combine the pepitas, mint, parsley, peas, garlic, lemon juice, and salt and process to a coarse puree. With the blade running, pour in the olive oil and process until combined.
2. In a medium bowl, toss the asparagus ribbons with a small drizzle of olive oil, a squeeze of lemon and a few pinches of salt and pepper.
3. Assemble the toasts with the mint pesto, asparagus ribbons, radishes, peas, mint and feta cheese. Top with micro greens and soft boiled eggs, if desired.