|200 g||pumpernickel (or other dark bread)|
|100 g||green asparagus|
Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.
Next, fill the tumblers with the avocado crème.
Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.