Grilled Asparagus, garlic fried spinach and goats cheese toast
Sounds complicated. But it's not.
There are a few different elements in this recipe but each take no more than a few minutes to prepare and then you stick them all together, and you got yourself a meal that looks like it could have been whipped up by a Michelin star chef. Then you get to enjoy it for breakfast, lunch or dinner (or all of them because it is that good).
This does use fresh asparagus but feel free to use frozen if you cannot get fresh where you are located. Also I love to use green asparagus but you can also use the large white version if preferred or if they are more easily accessible. The asparagus isn’t the main element of this, so if you are not a crash hot fan then don’t worry, you will get the flavour of this green earthy vegetable but it will not be the central flavour or main taste throughout. I think the spinach and the pairing of the goats cheese do make up the dominant elements.
As I mention below, the edible flowers coating the goats cheese are optional - they don’t actually give any further flavouring but I just love the look and style it adds. It’s all about that snap at the end you know and these flavours just add a different texture and feel. Don’t love goats cheese? Switch it for another soft cheese that you prefer, by all means. I am not offended by anyone who dabbles in my recipes but plays and changes up a few things based on personal preference. It’s what happens in the food industry and you cannot please everyone initially, but I am always pleased in you trying them first.
For my vegans, don’t click past this one just because of the goats cheese used. As I said, I am happy (I actually encourage you) to change things up if you don’t like one element but want to try the rest. You can either leave the goats cheese out or add in a grilled portobello mushrooms (maybe coated in breadcrumbs or corn flakes for an extra crunch). How about a a little vegan ricotta or feta for creaminess? You can also try grilled green tomatoes (also fried are nice) for a special touch.
What I love about this dish is you can choose it for breakfast, lunch or dinner. Simply change the the drink pairings and the glasses served and you’re good to go. Take a look at the images in this article - breakfast calls for coffee and milk (milk of choice of course) & afternoon snack or dinner means a glass of your favourite wine (I chose a chilled rosé). See, easily adapted to work the time of day!
Thanks to Onomao for the beautiful coffee and milk jug set. I have linked the coffee cup here and a similar version to the milk jug here (they have sold out of the turquoise green as of 01/08/21 but I will update this when they come back into stock). Keep an eye out on my Instagram account for a little up and coming giveaway with Onomao. Prize includes a three piece, two time set including this cut and more. You heard it here first.
Hope you enjoy this recipe. I have also launched a YouTube account - check it out here. I go into depth about styling tips, bts of shooting and a whole lot more. If you whip up this recipe or any others, don’t forget to take a quick pic before you munch it down and share on social + tag me (@cecilevadas).
Grilled Asparagus, Garlic Fried Spinach and Goats Cheese Toast
Ingredients
2 slices sourdough bread
6-8 asparagus sprigs
2-3 cups fresh baby spinach, washed
3 garlic cloves, diced
1/2 cup goats cheese
Edible flowers (optional)
Sea salt and cracked black pepper
Olive oil for frying
Micro greens to serve
Method
In a shallow pan, add the garlic and cook for 30 seconds. Add the spinach and sprinkle with salt. Cook until wilted. Remove from the pan.
Snap the bottom of the asparagus off (this is a sign where the edible part is versus the tough bottom bit). Place them in the pan and sprinkle with sea salt and pepper. Cook without moving around for 1-2 minutes and then turn. Repeat until all sides are charred and golden.
Meanwhile, grill the sourdough on a grilled surface or in an oilless pan. Flip once charred and cook the second side. Place the sourdough on a plate, top with half the spinach and place the asparagus on top, using the spinach as a bed.
Form two circles with the goats cheese and roll in the dried edible flowers. Place on top of the asparagus and top with micro greens. Sprinkle with sea salt and pepper.
