Griddled Asparagus, Goat's Cheese & Herb Oiled Toast
Recipe type: Light lunch/Snack
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
This Griddled Asparagus, Goat's Cheese & Herb Oiled Toast recipe makes a light but tangy lunch or snack dish, to be eaten in summertime when Asparagus is ripe and ready.
  • 250g asparagus - washed and tough end chopped or snapped off
  • Sunflower or Rapeseed 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 of half a lemon to garnish
For the Herb Oil:
  • Large handful of soft herbs (such as basil, mint, oregano, coriander)
  • Juice of half a lemon
  • 100ml extra-virgin olive
For the Herb Oil:
  1. Whizz the herbs, lemon juice and a little olive oil (just enough to make a paste) in a mini chopper or blender until combined.
  2. Stir in the rest of the oil, then set aside.
  3. To make in a pestle or mortar, chop the herbs, then crush to a paste with the lemon juice and oil.
For the Asparagus & Toast:
  1. 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.
  2. Drizzle the bread with a little oil, then toast in the griddle pan until crisp on both sides. Remove to a board.
  3. Rub each slice with the cut side of the garlic, then spread with the cheese, pile on the asparagus and season.
  4. Drizzle over the herb oil then scatter with the pistachios and lemon zest. Eat immediately.
Nutrition Information
Per serving Calories: 655 Fat: 53.9 Saturated fat: 12.8g Carbohydrates: 22.3g Sugar: 4g Sodium: 1g Fiber: 4.1g Protein: 17.9
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