Tartines or open-faced sandwiches make a simple yet substantial meal. If you prefer a meaty version just add a couple of slices of prosciutto or salami.
Serves: 4
INGREDIENTS
4 large slices sourdough bread or other favourite bread
1 clove garlic, peeled
24 spears asparagus, ends snapped off
2 avocados, halved
1 tablespoon lemon juice
olive oil
small handful herbs (use either basil, mint or flat-leaf parsley)
sea salt and freshly ground pepper
4 hot poached eggs
METHOD
Toast the bread and rub one side with the clove of garlic.
Heat 1 tablespoon of olive oil in a large sauté pan and when hot add the asparagus. Cook, shaking the pan occasionally and adding a splash of water, until the asparagus is bright green with a few little charred spots and cooked to your liking. Season.
To assemble: Mash the avocado with the lemon juice, salt and pepper.
Pile onto the toasted bread. Top with the asparagus then a poached egg. Drizzle with a little olive oil, salt, pepper and the herbs. Serve immediately.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.