Save to your scrapbook
Asparagus and curd cheese toasts
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
400g Langage Farm Soft Curd Cheese, from the service counter
24 asparagus spears, stalks trimmed
4 tbsp extra virgin olive oil
8 slices sourdough bread
1. Preheat a griddle pan over a high heat or light your barbecue. Finely grate the lemon zest and combine in a bowl with the cheese and plenty of black pepper.
2. Lightly brush the asparagus spears with 2 tbsp oil, place on the hot griddle (or barbecue) and cook for 3-5 minutes, turning occasionally. Meanwhile, toast the sourdough bread.
3. Generously spread the toast with the cheese and top with the warm asparagus. Whisk together the remaining 2 tbsp oil with 4 tbsp lemon juice and season to taste. Drizzle over the asparagus and serve.
Typical values per serving:
2.2g fibre, 12g protein
This recipe was first published in April 2014.