El Jardin Tostaditos Recipe

Trim and blanch asparagus

Bring a medium pot of salted water to a boil. Add trimmed asparagus and blanch for 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry, then cut into 1-inch pieces.

Rinse and drain hearts of palm, then slice into 1/4-inch rounds or quarter lengthwise for bite-sized pieces. If packed in brine, pat dry to avoid excess liquid.

Slice baby corn on the bias into 1/4-inch pieces. Julienne or shred the carrot and thinly slice radish if using. Dice the avocado just before assembly and toss lightly with 1/2 teaspoon lime juice to slow browning.

In a small bowl, whisk together Greek yogurt (or crema), 2 tsp lime juice, 1 tsp olive oil, honey (if using), 1/4 tsp salt, 1/4 tsp ground cumin, and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to assemble.

Combine chopped cilantro, 1 tbsp lime juice, 1 tbsp olive oil, minced shallot, 1/4 tsp salt and red pepper flakes in a small bowl. Mix well and set aside. This will add a bright, herby drizzle for the tostaditos.

If using store-bought soft tortillas, brush both sides lightly with 2 tbs olive oil, place on a baking sheet and bake in a preheated 375°F (190°C) oven for 6–10 minutes, flipping halfway, until golden and crisp. If using ready-made mini tostadas, warm in oven for 3–4 minutes. Season shells with a light sprinkle of sea salt and 1/2 tsp freshly ground black pepper while warm.

Spread about 1 tablespoon of the creamy dressing onto each warmed tostada shell, leaving a small border at the edge.

Arrange a mix of hearts of palm, blanched asparagus pieces, sliced baby corn, and carrot on each tostada. Use roughly 2–3 tablespoons of vegetable mix per mini tostada so each bite has variety.

Top each assembled tostada with diced avocado (about 1–2 tablespoons), a few slices of radish if using, and a small pinch of microgreens or cilantro for garnish.

Finish with a drizzle of the herb vinaigrette (about 1/2 teaspoon per tostada) and an extra squeeze of fresh lime if desired. Taste one and add additional salt or pepper sparingly.

Arrange tostaditos on a platter and serve immediately so shells remain crisp. Makes a colorful appetizer or light shared starter.