Or when you brought something in to work for lunch and are counting down the minutes ’till you can eat it?
The O’Malley clan loves us some avocados.
As long as we can keep ahead of the ripeness curve (and sometimes we get behind it), we can easily eat several a week.
As homemade guacamole.
Diced up and drizzled with a little hot sauce, extra virgin olive oil, sea salt, and cracked black pepper. (Nick’s favorite way)
In a toasted BLT, which reminds me of a little dive restaurant in Bermuda that The Ex and I discovered on our first cruise vacation.
Smooshed on a sandwich instead of a (less-healthy) different condiment. (Which is usually my favorite way)
And so became the basis for this sandwich.
Last night, while I was heating up our dinner (leftovers), I quickly roasted some asparagus and sauteed a package of mushrooms.
Today, into my work tote went an avocado, the mushrooms and asparagus, and sourdough bread.
Once lunch time came around, I went to work. Toasted the sourdough bread. Smeared the pieces with half an avocado each. Salt. Pepper. Added the warmed up asparagus and mushrooms.
I didn’t need to take a bite to know.
I restrained myself from eating the whole thing, only because I cut off a small slice to share with a co-worker.
Who came over moments later to tell me how much she liked it. Even though she isn’t typically a fan of mushrooms.
And speaking of mushrooms? A few years ago, there was a study of over 2000 women that found those who ate mushrooms regularly had a 50% lower chance of having breast cancer. And when combined with green tea consumption (thank you, Panera, for my weekly fix), it brought the percentage up to 90%. A 90% lower chance of having breast cancer? Yes, please. I’ll take mine with a side of avocado and asparagus. (Studies since have also added that having a variety of mushrooms, and mostly cooked, ups your ante, so do that too.)
Toasted Roasted Vegetable Sandwich
Recipe courtesy of Cate O’Malley
avocado, sliced in half and pitted
roasted asparagus (I put them on a baking sheet with olive oil, salt, and pepper and roasted them at 400 for about 20-30 minutes)
sauteed sliced Portobello mushrooms (I like this variety because they’re a bit meatier than their counterparts)
Toast the sourdough bread. Spread each slice with half of an avocado, smooshing it so it acts as a binder.
Top with warm asparagus and mushrooms. Season with salt and pepper.