Griddled asparagus, goats cheese and herb oil toast

250g asparagus Headlam Farm Tasmanian Fresh Asparagus 

Olive oil for rubbing/drizzling Coronea Grove, Lentara Grove, Mt Direction Olives, Village Olive Grove

2 large slices sourdough bread Apiece, Manubread, Sandy’s Sourdough

1 large garlic clove, sliced in half Tasmanian Natural Garlic and Tomatoes, Old School Farm

75g soft rindless goat’s cheese Robur Farm Goat Dairy

Small handful hazelnuts or walnuts, roughly chopped Hazelbrae hazelnuts, A pinch of.., Tasmanian Kitchen Fine Foods

Grated zest ½ lemon to garnish


For the herb oil

Large handful soft herbs (such as basil, mint, oregano, coriander) Plants Direct Tasmania

Juice ½ lemon

100ml extra-virgin olive oil Coronea Grove, Lentara Grove, Mt Direction Olives, Village Olive Grove



For the herb oil, whizz the herbs, lemon juice and a little olive oil (just enough to make a paste) in a mini chopper or blender until combined. Stir in the rest of the oil, then set aside. To make in a pestle and mortar, chop the herbs, then crush to a paste with the lemon juice and oil.

Heat a griddle pan until smoking. Rub the asparagus with sunflower oil, then cook for 2-3 minutes on each side until charred and tender. Put on a plate and cover loosely with foil.

Drizzle the bread with a little oil, then toast in the griddle pan until crisp on both sides. Remove to a board. Rub each slice with the cut side of the garlic, then spread with the cheese, pile on the asparagus and season. Drizzle over the herb oil, then scatter with the nuts and lemon zest.

Eat immediately.


This recipe was adapted from