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