4thin slices of sourdough bread1 tbspextra-virgin olive oil, plus extra to serve1clove of garlic, halved1bunch of asparagus, halved widthways6cooked Balmain bug tails, peeled½ cup(loosely packed) basil leavesRed sauce2red capsicums180 ml (¾ cup)extra-virgin olive oil65 gm (about 1½ slices)sourdough bread, crusts removed3 tspsherry vinegar1small clove of garlic, finely chopped
For red sauce, preheat oven to 220C. Drizzle capsicums with 1 tsp oil in a roasting pan, turn to coat and season to taste with sea salt and freshly ground black pepper. Roast for 15-20 minutes, turning occasionally, or until skins are deep golden, then place in a heatproof bowl, cover with plastic wrap and stand for 5 minutes or until skins can easily be peeled. Peel, discarding skin, then halve and discard seeds. Transfer to a blender, add bread, vinegar and garlic and process to combine. With motor running, add remaining oil, a drop at a time, then in a thin steady stream until incorporated. Season to taste and set aside.
Preheat a chargrill pan over high heat. Brush bread with olive oil and grill for 1 minute on each side or until deep golden, then rub with cut side of garlic (discard garlic).
Meanwhile, blanch asparagus in a saucepan of boiling salted water for 2-3 minutes or until just cooked, then drain.
Spoon red sauce onto plates, arrange grilled bread, asparagus and Balmain bug tails on top, scatter with basil, drizzle with olive oil and serve immediately.