Name: Asparagus and goat’s curd tartines
Yield: 8
Ingredients: 8 thick slices sourdough bread; For drizzling: olive oil; 1 garlic clove, halved; 3 bunches asparagus, tough ends trimmed; 200 gm goat’s curd; Herb salad; 1 cup (loosely packed) mixed soft herbs, such as mint, parsley, chives, chervil, tarragon and basil; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar; A squeeze of lemon juice, to taste

New-season asparagus and goat’s curd make a perfect pairing, though poached eggs with this dish also wouldn’t go astray.

Ingredients

8 thick slices sourdough bread

For drizzling: olive oil

1 garlic clove, halved

3 bunches asparagus, tough ends trimmed

200 gm goat’s curd

Herb salad

1 cup (loosely packed) mixed soft herbs, such as mint, parsley, chives, chervil, tarragon and basil

2 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

A squeeze of lemon juice, to taste

Method

Main

1.Preheat oven to 220C. Drizzle bread slices with oil, season to taste and grill, turning once, until toasted on both sides (4-5 minutes). Rub bread with cut-side of garlic and set aside.

2.Place asparagus in an oven tray, drizzle with oil, season to taste and roast, turning occasionally, until tender and slightly charred (2-3 minutes).

3.Meanwhile, for herb salad, toss ingredients in a bowl to combine and season to taste.

4.Spread toast with goat’s curd, top with asparagus and herb salad and serve warm.

Styling by Lisa Featherby

Styling by Emma Knowles