Griddled asparagus on toasted sourdough
This quick and easy griddled asparagus is a perfect match for toasted sourdough for brunch or lunch. Tasty and a good balance of fibre, protein and healthy fats. The herby olive oil will go with lots of other salads too so make extra!
ingredients
1 serving
Main element
6-10 asparagus
Extra virgin olive oil for rubbing/drizzling
2 large slices sourdough bread
1 large garlic clove
75g goat’s cheese or feta
For the oil drizzle
Large handful fresh basil & mint leaves
Juice ½ lemon
100ml extra virgin olive oil
method
Prep time: 10mins
For the drizzling herb oil:
Add the herbs, lemon juice and a little olive oil in a mini chopper or blender and whizz until combined.
Then stir in the rest of the oil and set aside in a jar or container.
For the toast:
Heat a griddle pan until smoking.
Rub the asparagus with olive oil, then cook for 2-3 minutes on each side until charred and tender.
Set aside on a plate and cover with foil.
Drizzle the bread with a little oil and toast in the griddle pan until crisp on both sides.
Remove to a board and rub each slice with the garlic.
Add the cheese, pile on the asparagus and season with black pepper.
Drizzle over the herb oil and scatter extra leaves.
For extra texture / crunch add some chopped pistachios!
the health boost tip
Asparagus season is very short here in the UK and we always try and make the most of it. Asparagus are very low in calories packed full of good fibre, and good sources fo vitamin C, A and K as well as folate.
