Asparagus, Chèvre & Rocket Sandwiches
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 >