Add some punch to your brunch! Transform a creamy avocado and crunchy hazelnut French sandwich by adding Maille Dijon Originale Mustard!
Place mushrooms and asparagus on baking sheet and drizzle with oil and salt, then put in oven and let mushrooms broil for 5 min. or until brown, and the asparagus for 15-20 min (225/250oC).
Remove mushrooms from oven, cool for 5 minutes, and cut into thin slices. Remove the asparagus when cooked, and let cool down.
Slice the baguette diagonally, drizzle some olive oil, and grill or roast until crispy and golden brown. Spread the Maille Dijon mustard on the sliced bread, and then top it with the mushrooms, asparagus and avocado. Sprinkle some arugula, chopped spring onions and roasted hazelnuts. Enjoy!
Ingredients
Directions
Place mushrooms and asparagus on baking sheet and drizzle with oil and salt, then put in oven and let mushrooms broil for 5 min. or until brown, and the asparagus for 15-20 min (225/250oC).
Remove mushrooms from oven, cool for 5 minutes, and cut into thin slices. Remove the asparagus when cooked, and let cool down.
Slice the baguette diagonally, drizzle some olive oil, and grill or roast until crispy and golden brown. Spread the Maille Dijon mustard on the sliced bread, and then top it with the mushrooms, asparagus and avocado. Sprinkle some arugula, chopped spring onions and roasted hazelnuts. Enjoy!
