Griddled asparagus and goat’s cheese toast

Name: Griddled asparagus and goat’s cheese toast
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 2 as lunch
Cuisine: British recipes
Ingredients: 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

Easy
May 2016

Easy
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

Nutrition: per serving

Calories: 655kcals
Fat: 53.9g (12.8g saturated)
Protein: 17.9g
Carbohydrates: 22.3g (4g sugars)
Fibre: 4.1g
Salt: 1g

Nutrition: per serving

Calories: 655kcals
Fat: 53.9g (12.8g saturated)
Protein: 17.9g
Carbohydrates: 22.3g (4g sugars)
Fibre: 4.1g
Salt: 1g

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Ingredients

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

Ingredients

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

Method

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.

Method

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.

delicious. tips

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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