Spring lunch

Asparagus with goat’s cheese and sourdough croutons

Poilaine sourdough bread
Asparagus
Rindless goat’s cheese, such as a Childwickbury from Neal’s Yard Dairy
Black pepper
Extra virgin olive oil
Maldon salt

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.