Asparagus with goat’s cheese and sourdough croutons
Poilaine sourdough bread
Rindless goat’s cheese, such as a Childwickbury from Neal’s Yard Dairy
Extra virgin olive oil
Cut the crusts from the bread and dice into neat, small cubes. Slosh some of the oil into a frying pan and gently fry the bread to golden crispness. Tip onto a plate covered in kitchen paper and set aside.
Meanwhile bring a wide but shallow pan of salted water to the boil (barely enough to cover the asparagus). Lower the spears into the pan and partly cover with a lid. Allow to boil for about 4 mins. Drain well and tip out onto a large, flat platter. Drizzle liberally with oil, and then crumble over the goat’s cheese and croutons. Season with pepper and salt.