400g Langage Farm Soft Curd Cheese, from the service counter
24 asparagus spears, stalks trimmed
4 tbsp extra virgin olive oil
8 slices sourdough bread
1. Preheat a griddle pan over a high heat or light your barbecue. Finely grate the lemon zest and combine in a bowl with the cheese and plenty of black pepper.
2. Lightly brush the asparagus spears with 2 tbsp oil, place on the hot griddle (or barbecue) and cook for 3-5 minutes, turning occasionally. Meanwhile, toast the sourdough bread.
3. Generously spread the toast with the cheese and top with the warm asparagus. Whisk together the remaining 2 tbsp oil with 4 tbsp lemon juice and season to taste. Drizzle over the asparagus and serve.
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