Perfect for an afternoon snack or a light lunch. I came up with this during quarantine cooking, utilizing some leftover asparagus and part of an avocado that needed to be used up. The addition of the pungent blue cheese really enhances the flavors!
Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.
Per Serving: 305 calories; protein 6.3g; carbohydrates 19.8g; fat 23.5g; cholesterol 27.8mg; sodium 358mg.