AT A GLANCE
|01||Preheat oven to 180C. Place hazelnuts in a single layer on a baking tray, roast until golden (6-8 minutes). While warm, rub with tea towel to remove skins, chop coarsely, cool.|
|02||Meanwhile, combine 60ml olive oil, garlic and thyme in a bowl, add sourdough, toss to combine, spread in a single layer on a separate baking tray, season to taste and bake, stirring occasionally, until golden and toasted (6-8 minutes), cool.|
|03||Meanwhile, for goat’s cheese dressing, stir all ingredients continuously in a small saucepan over low heat until smooth and warmed through (3-5 minutes). Season to taste and keep warm.|
|04||Preheat a grill to high. Place asparagus in a single layer on a baking tray, drizzle with remaining oil, season to taste and grill, turning occasionally, until golden and cooked through (3-5 minutes). Combine hazelnuts, toasted sourdough, asparagus and chicory in a bowl, toss to combine, season to taste, drizzle with dressing and serve.|
Note Chicory is a bitter green leaf available from select greengrocers. If baby chicory is unavailable, substitute the tender leaves of mature chicory or another bitter green.