Ingredients
Scale
- 1 pound asparagus
- Coconut oil spray
- 1 cup lightly packed mesclun or mixed greens
- 1/4 cup lightly packed mint leaves
- 2 teaspoons dijon mustard
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 teaspoons honey
- 2 tablespoons parsley
- 1 clove garlic, minced
- 4 ounces goat cheese
- 1 avocado, halved, pitted and thinly sliced
- 2 small baguettes, cut in half lengthwise
Instructions
- Spray a grill pan( you can grill outdoors if desired) with coconut oil spray. Spray asparagus with coconut spray to coat. Heat grill pan over medium high heat until hot. Grill asparagus until tender crisp and starting to get grill marks. Remove from pan and set aside.
- In a medium bowl toss the mesclun and mint
- In a small bowl or blender cup, place mustard, lemon juice, olive oil, honey, parsley, and garlic. Blend until emulsified. Pour over mesclun mix and toss lightly.
- On the same grill pan you used for the asparagus, spray baguettes with coconut oil spray and grill until lightly browned.
- To assemble the sandwiches, divide the goat cheese between the two baguettes, spreading goat cheese over the bottom slices. Place asparagus on top the goat cheese. Divide the mesclun mixture between the baguettes mounding atop the asparagus. Place avocado slice over mesclun. Place top on baguette and enjoy!