Russell’s asparagus, gorgonzola, walnut and mint bruschetta

Method

1. Heat a large dry griddle pan over a high heat for a minute or so until smoking hot. Toast the walnuts for a couple of minutes, turning frequently, until toasted but not burnt, then chop roughly and set aside.
2. Lay the asparagus spears carefully across the griddle pan and cook for 2-3 minutes on each side until softened and charred. Remove from the pan and set aside.
3. Toast the sourdough in the same pan for a minute or so until griddle lines appear, then flip over and toast the other side. Turn off the heat and transfer the grilled sourdough slices to a board or 4 plates.
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4. Rub one side of each slice of bread lightly with the garlic, then gently crumble over the gorgonzola. Cut the asparagus in half lengthways (or leave whole as in the picture), then lay evenly on top of the cheese. Drizzle over a little olive oil and sprinkle over the toasted walnut pieces, mint, a pinch of salt and a twist of black pepper.