Asparagus and goat’s curd tartines


  • Serves 8 people

New-season asparagus and goat's curd make a perfect pairing, though poached eggs with this dish also wouldn't go astray.

  • 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
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.
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