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Asparagus and goat’s curd tartines

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

You'll need

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


  • 01
  • 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.
  • 02
  • Place asparagus in an oven tray, drizzle with oil, season to taste and roast, turning occasionally, until tender and slightly charred (2-3 minutes).
  • 03
  • Meanwhile, for herb salad, toss ingredients in a bowl to combine and season to taste.
  • 04
  • Spread toast with goat’s curd, top with asparagus and herb salad and serve warm.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2015

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