Grilled asparagus and goat’s cheese with pine nuts and marjoram on pane Pugliese

Serves 2 Starters and mains

Advertisement

Method

Heat the grill to high and fit a rack about 13cm from the element.

To make the dressing, put all the ingredients in a screw-topped jar, then shake to emulsify and pour into a bowl. Roughly chop the pine nuts and add to the dressing. Place the olives on a board, cover with cling film and crack them open with the end of a rolling pin; take off the cling film and remove the stones. Add the flesh to the dressing along with the picked marjoram leaves.

Line a tray that will be large enough for the cheese and asparagus with foil. First toast the bread on the lined tray for about 1 minute each side until golden. Rub one side of each piece of toast generously with the garlic clove. Set aside on 2 serving plates.

Cut the cheeses in half and place on the lined tray cut-side up. Line up the asparagus each side and spoon the oil over everything; season the asparagus with sea salt and freshly ground black pepper and the cheese with just pepper. Toss the asparagus to coat evenly. Grill for 2 minutes, remove and turn the asparagus over and continue to grill for another minute or so until the cheese is golden and the asparagus tender.

Spoon a little oil over the toast, add 1⁄4 of the asparagus to each piece followed by the cheese halves. Top with the rest of the asparagus and spoon over the dressing mixture and a little extra oil. Eat while hot.