A simple dish perfect for a Spring brunch.
Serves 4.Products used:
MasterClass Crusty Bake Non-Stick Baking Tray
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Cast Aluminium 24cm Grill Pan
MasterClass Salt or Pepper Mill (12cm) - Grey Ombré
Ingredients:
4 slices of toasted sourdough bread
2-3 tbsp extra virgin olive oil
1 garlic clove
1 handful of wild garlic
200g soft goats cheese
8 asparagus spears
2 tbsp olive oil
1 tsp lemon juice
Salt & pepper for seasoning
Method:
Grill the slices of bread, when toasted and golden rub with the garlic clove and drizzle with a little olive oil.
Drizzle olive oil over the asparagus and cook for 5-7 minutes in a non-stick grill pan until just tender, then add the lemon juice and remove from the heat.
Place a couple of wild garlic leaves on top of each slice of bread.
Divide the asparagus between the toasted sour dough.
Crumble the goat’s cheese on top of the asparagus, season with salt and pepper and bake on a low heat for 10-12 minutes.
