As­para­gus, Chèvre & Rocket Sand­wiches

NZ House & Garden - - GATHERINGS -

Th­ese hearty sand­wiches are burst­ing with green good­ness, herby mayo and tangy, creamy chèvre. They’re best eaten within an hour or so of mak­ing.

12-16 as­para­gus spears, trimmed Olive oil for fry­ing

Sea salt and cracked black pep­per 4 ta­ble­spoons good-qual­ity may­on­naise 2 tea­spoons finely chopped dill 2 hand­fuls rocket

100g fresh chèvre (soft goats’ cheese) 8 slices fresh sour­dough

Heat a grill pan or fry­ing pan over high heat. Add as­para­gus spears, driz­zle in 1-2 tea­spoons oil and fry spears un­til lightly coloured and a lit­tle charred – this should take a cou­ple of min­utes at most.

Trans­fer as­para­gus to a plate and scat­ter with flaky sea salt and a few twists of black pep­per.

Com­bine may­on­naise with dill.

Lay out 4 slices of bread and spread each one with a quar­ter of the herby mayo. Lay on the as­para­gus spears, top with some rocket then crum­ble over a lit­tle chèvre. Cover with re­main­ing bread. Keep sand­wiches wrapped un­til ready to eat. Makes 4 >

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