The sunshine is still beating down and after so many celebrations recently it’s time for simplicity! As mentioned in my previous post, I’m hosting a linky-up/blog event called Simple and in Season with the aim of bringing together as many ‘quick to make’ recipes as possible using the lovely seasonal produce on offer at the moment. Yesterday, I ate the most amazing beetroot, goats’ cheese and walnut salad at a Marco Pierre White event, which I’ll be blogging about later. I can’t wait to re-create it, the flavours were just so fresh and made a tasty accompaniment to pan-fried chicken.
Asparagus & Mozarella Toasts
4 slices of bread (Ciabatta or perhaps a fresh bloomer)
1. Pre-heat grill.
2. Lightly blanch your asparagus by dropping into boiling water for 2 minutes. Remove with a slotted spoon and rinse well under cold water. Put to one side.
3. Grill your bread on one side then flip over, drizzle with olive oil and grill the other side.
4. Once grilled, rub with a clove of garlic (optional)
5. Top your bread with the blanched asparagus tips, a tiny squeeze of lemon and cheese. Grill again until melted.