Tartine of asparagus with fresh cheese and honey
- 2 slices of organic sourdough
- 1 tsp olive oil
- 2 asparagus spears
- 130g fresh soft cheese
- Drizzle of honey
- Handful of roughly chopped herbs, such as parsley, chives or mint
A quick, easy and utterly delicious option for lunch or supper, this simple tartine heroes not only delicious asparagus but our Daylesford soft cheese too. Light and creamy our soft cheese is made right here on the farm. At this time of year we have a delicious wild garlic variety which would go particularly well here in this recipe.
For more quick and healthful recipe ideas, join us at the Cookery School for one of our QUICK & SIMPLE SUPPERS courses.
Preheat the oven to 180°C and place a griddle pan over a high heat.
Cut two thick slices of sourdough and rub on both sides with the olive oil. Place on the hot griddle and grill until you have clearly defined char lines. Turn over and repeat on the other side.
While the sourdough is toasting, bring a pan of salted water to the boil. Snap off the woody ends from the asparagus and cook in the salted water for 2–4 minutes, until tender, then plunge into a bowl of ice cold water. When cool, drain well and slice into matchsticks each around 5cm long.
Spread the soft cheese over the toast, arrange the asparagus matchsticks over the top and drizzle with the honey. Place on a baking tray in the oven for 5–8 minutes to warm through.
Serve each tartine onto a plate, season with salt and pepper and scattered with the fresh herbs. Enjoy!
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