A really easy brunch idea that is light and refreshing, and perfect for late-morning spring brunches. Each serving provides you with a portion of vegetables, a portion of calcium, and fibre throughthe asparagus and seeded sourdough bread.
Serves 1
- 1 slice of sourdough bread
- 1 tbsp extra virgin olive oil
- 1 bunch of asparagus, woody ends snapped off
- 1 clove of garlic
- 50g ricotta cheese
- Zest of 1 lemon
Method
- Preheat a griddle pan over a medium heat. Brush the bread with most of the oil and cook on each side till crisp.
- Add the asparagus into the same pan, and brush with the remaining oil.
- Once the bread is toasted rub the garlic clove over the surface of the bread to impart flavour.
- In a bowl combine the ricotta cheese with the zest of a quarter lemon, season to taste and spread over the bread.
- Pile the asparagus on top high and dust with a little extra lemon zest.
