Pea Shoot and Asparagus Crostini with Hummus

Step 1

Using a vegetable slicer, shaving asparagus into thin strips. Heat 1 teaspoon of olive oil over medium heat and add the asparagus. Cook for 30 to 60 seconds, just to heat the asparagus.

Step 2

In a bowl, combine asparagus with pea shoots and feta.

Step 3

Smear hummus over pieces of toast and top with the asparagus mixture.

Step 4

Whisk together the ingredients for the dressing and drizzle over the crostini before serving. Save leftover dressing for later use.