My love affair with green asparagus began in the UK, where you hardly ever find white asparagus. These toasts pair the smokiness of chargrilled green asparagus with salty bacon and creamy goat’s cheese. A delightful treat!
This recipe is from my third book Home Sweet Home – My Luxembourg
250g green asparagus
1 tbsp olive oil
8 slices of smoked bacon
4 slices of sourdough bread
120g soft goat’s cheese with chives
salt and pepper
Serves 2 • Prep 30′ • Quick & Easy
Wash the asparagus and trim o the tough ends. Toss the asparagus in 1 tablespoon of olive oil.
Heat a griddle pan or a barbecue and grill the asparagus for 7 to 15 minutes (depending on thickness), turning them regularly so that they get lightly charred on all sides and they are cooked through. Season with salt and pepper.
Meanwhile, fry the bacon in a frying pan until crispy, drain on kitchen paper. Toast the sourdough bread and spread some soft goats’ cheese on top.
Arrange a few asparagus spears on top and finish with 2 slices of bacon.
