This recipe is based on <a href=/articles/2013/10/nutrition-pov-pillar10>Equinox Nutrition Pillar Ten</a> — Eat Healthy Fats Daily — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen. Avocado Toast with Pickled Onions, Anchovy and Tomatoes (Serves 2) Recipe adapted from Edward Kim, Ruxbin and Mott Street, Chicago Pickled Onion Ingredients ¼ small red onion, very thinly sliced ¾ cup red wine vinegar Anchovies Ingredients 2 white anchovies (boquerones), rinsed 3 to 4 tbsp. milk Tomatoes Ingredients ¼ c. extra-virgin olive oil 2 tbsp. sherry vinegar ½ medium shallot, roughly chopped 1 medium garlic clove, roughly chopped ½ tsp. fresh thyme leaves ½ c. quartered cherry-sized heirloom tomatoes ¼ tsp. lemon zest 1 tsp. finely chopped flat-leaf parsley ½ tsp. kosher salt ¼ tsp. freshly ground black pepper Avocado Toast Ingredients 6 tbsp. extra-virgin olive oil, divided 3 thick asparagus spears, tough ends snapped off and spears halved lengthwise ½ tsp. kosher salt 1 tbsp. lemon juice 1 avocado, halved and pitted ¼ tsp. finely chopped shallot 1 tsp. sherry vinegar ¼ tsp. kosher salt 1/8 tsp. freshly ground black pepper Two 1-inch thick bread slices 2 tbsp. crumbled feta cheese Directions 1. Pickle the onion: To a small bowl add the sliced onion and cover with red wine vinegar. Set aside for at least 1 hour (or up to 5 days). 2. Soak the anchovies: Place the anchovies in a small bowl, add the milk (enough to cover the anchovies), and turn to coat. Set aside for 1 hour. 3. Make the tomato topping: Use a blender to purée the extra-virgin olive oil, sherry vinegar, shallots, garlic and thyme. In a small bowl toss the quartered tomatoes with the lemon zest and parsley. Toss with 1½ teaspoons of the blended vinaigrette, salt and pepper. Reserve the rest of the vinaigrette for later use. 4. Caramelize the asparagus: Heat a grill pan (or medium skillet) over high heat for 2 minutes. Add 1 tablespoon of the olive oil and halved asparagus spears. Season with a few pinches of salt and cook until the edges are golden brown, 5 minutes. 5. In a small bowl whisk together 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Season with ¼ teaspoon salt and pinch of black pepper. 6. Scoop the avocado from the shell and use a fork to mash. Mix in the shallot, olive oil, sherry vinegar, salt and pepper. 7. Heat a medium skillet over medium-high heat. Add 2 tablespoons of olive oil and the bread slices. Reduce the heat to medium and cook until the bread is golden, about 2 minutes. Add another 1 tablespoon of olive oil and turn the toast over. Sprinkle the top side with salt and cook until the underside is golden, 1 minute longer. Remove from the pan and place each piece of toast on a plate. 8. Top each toast with the avocado mixture and the tomato mixture. Place an anchovy on top of each. Add a few pickled onions and then lay the asparagus over each slice. Sprinkle with feta cheese, drizzle with the lemon vinaigrette, season with salt and serve.