Griddled asparagus and goat’s cheese toast
- May 2016
- Serves 2 as lunch
- Hands-on time 25 min
Enhance your lunch with this seasonal asparagus toast recipe; this dish is elevated with fresh herbs and tangy lemon zest.
- Vegetarian recipes
- 53.9g (12.8g saturated)
- 22.3g (4g sugars)
- 250g asparagus
- Sunflower oil for rubbing/drizzling
- 2 large slices sourdough bread
- 1 large garlic clove, sliced in half
- 75g soft rindless goat’s cheese
- Small handful shelled, unsalted pistachios, roughly chopped
- Grated zest ½ lemon to garnish
For the herb oil
- Large handful soft herbs (such as basil, mint, oregano, coriander)
- Juice ½ lemon
- 100ml extra-virgin olive oil
- For the herb oil, whizz the herbs, lemon juice and a little olive oil (just enough to make a paste) in a mini chopper or blender until combined. Stir in the rest of the oil, then set aside. To make in a pestle and mortar, chop the herbs, then crush to a paste with the lemon juice and oil.
- Heat a griddle pan until smoking. Rub the asparagus with sunflower oil, then cook for 2-3 minutes on each side until charred and tender. Put on a plate and cover loosely with foil.
- Drizzle the bread with a little oil, then toast in the griddle pan until crisp on both sides. Remove to a board. Rub each slice with the cut side of the garlic, then spread with the cheese, pile on the asparagus and season. Drizzle over the herb oil, then scatter with the pistachios and lemon zest. Eat immediately.
You’ll have leftover herb oil. Keep it in the fridge for up to 3 days – it’s great stirred into pasta or salad.
Loire Valley sauvignon blanc from Sancerre or – for better value – from Touraine.
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