Asparagus Toastie!

It’s that time of year where we are all going mad for asparagus or rhubarb.  Both have short seasons and therefore seem to hold an elevated place in foodie world.  Having decided that I wanted a toastie for my lunch I then started to ponder the filling.  Feeling experimental I decided an asparagus toastie was the way to go and it did not disappoint.  Of course when you are putting something between toasted bread and smothering it with melted cheese you can be pretty sure it’s going to taste good.  I lightly roasted the asparagus in extra virgin olive oil which gave it a nice crusty outer edge while still retaining a slight bite to the centre.  I think if you wanted to take this sandwich up a level then a fried egg inside would also be amazing.

Makes one toastie.

6 asparagus spears washed and the woody ends chopped off.  They should be about the length of your bread.

Extra virgin olive oil

Hard goat cheese or other strong flavoured cheese.

2 slices of gluten free bread.

Preheat the oven Gas Mark 7, 220°C, 425°F

Place the asparagus on a roasting tray, drizzle with extra virgin olive oil, season and roast for about ten minutes until just cooked but still retaining a little bite.

Assemble your toastie by your preferred method.  I cook my toastie using the grill.  Layer the base slice of bread with cheese and cook under the grill until slightly melted.  Top with the roasted asparagus and the top slice of bread.  Return the toastie to the grill cooking first one side and then flip it over and do the other.