Breakfast Light Bites & Snacks Recipes

Lemon Asparagus Barrata Toast

June 21st marks the end of British asparagus season, so I’m celebrating it in the same way I started – griddled and on toast with cheese.

It’s a simple yet satisfying flavour combination which is the perfect brunch or light dinner.

Serves 2


  • 2 slices of sourdough
  • 2 tbsp extra virgin olive oil
  • 200g asparagus
  • 1 ball burrata
  • Zest and juice of a lemon


  • Brush the sourdough with olive oil on both sides before riddling in a hot pan till golden and crispy.
  • Brush the asparagus with olive oil and griddle for a few minutes each side.
  • Assemble the burrata on the toast with grated lemon zest over the top and pile the asparagus up high. Finish with a squeeze of lemon juice and any remaining olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *