Fast Recipes

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.

By Emma Knowles
  • Serves 8
Asparagus and goat’s curd tartines
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.

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.