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Asparagus, farmer cheese and salsa verde
A summer-fresh dish to enjoy all season long.
SERVES
4
TO
6
Ingredients
- 1/4 cup (25g) green garlic or white part of green onions, thinly sliced
- 2 tablespoons parsley, finely chopped
- 2 tablespoons mint, finely chopped
- 2 tablespoons garlic chives or regular chives, finely chopped
- 1/2 cup (120ml) olive oil, plus more for asparagus and the toast
- 1 lemon, halved plus more for taste
- Kosher salt, to season
- 1 bunch asparagus, woody ends snapped off
- 6 slices (3/4 inch/2cm) crusty country bread
- 1/4 cup (85g) farmer cheese, chèvre or other soft, milk spreadable goat cheese
- Flaky sea salt, for garnish
Directions
- In a medium bowl, combine the green garlic, parsley, mint, and garlic chives. Stir in the olive oil, add a good squeeze of lemon juice, and season to taste with salt, adjusting flavors to taste as needed with more lemon juice or salt.
- Heat a grill pan over high heat (or alternatively use a gas or charcoal grill). Toss the asparagus lightly in olive oil (about two tablespoons) and season with salt and pepper. Grill, turning occasionally until the asparagus is tender and charred, two to three minutes, depending on the fatness of your stalks. Set aside on a plate.
- When cool enough to touch, roughly chop the asparagus into one-inch (two and a half centimetre) pieces.
- Drizzle both sides of the bread with a bit of olive oil and grill until toasted, one to two minutes per side.
- Spread the bread with the cheese, divide it evenly, and top each slice with the asparagus.
- Spoon some of the salsa verde over the top and season with flaky salt, if you like.
- Use any remaining sauce over grilled fish, chicken, or steak; it will keep in an airtight container in the refrigerator for up to a week. Enjoy!
Reprinted with permission from Colu Cooks: Easy Fancy Food by Colu Henry, Abrams Books. 2022. Photo credit: Tara Donne.
