AT A GLANCE
New-season asparagus and goat's curd make a perfect pairing, though poached eggs with this dish also wouldn't go astray.
|01||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.|
|02||Place asparagus in an oven tray, drizzle with oil, season to taste and roast, turning occasionally, until tender and slightly charred (2-3 minutes).|
|03||Meanwhile, for herb salad, toss ingredients in a bowl to combine and season to taste.|
|04||Spread toast with goat’s curd, top with asparagus and herb salad and serve warm.|