Asparagus on Toast with Dorset Drum Cheddar

Name: Asparagus on Toast with Dorset Drum Cheddar
Yield: Serves 4
Cuisine: British
Ingredients: salt and freshly ground black pepper; a couple of generous knobs of butter; 300-350 g medium asparagus spears; salt and freshly ground black pepper; 3-4 tbsp cold-pressed rapeseed oil; 4 slices of brown or white, bloomer-type bread; 100 g piece of mature Dorset drum Cheddar cheese; 4 slices of brown or white, bloomer-type bread; 4 slices of brown or white, bloomer-type bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

During its relatively short season I like to serve home-grown asparagus in as many different ways as possible. Serving it on toast turns it into a sophisticated snack. I’ve topped this with one of my favourite cheeses, Dorset drum Cheddar, which comes from Denhay Farm, just outside Bridport in West Dorset.

Ingredients

300-350 g medium asparagus spears
salt and freshly ground black pepper
a couple of generous knobs

Europe
United Kingdom
Sandwich
Snack
Vegetarian

Method

To cook the asparagus, bring a pan of well-salted water to the boil. Cut off and discard the woody ends of the asparagus, then add to the pan. Simmer for 4-5 minutes or until just tender. Drain and trim the base of the spears so they are roughly the same length as the bread slices.

Put the asparagus trimmings into a blender and process briefly to a rough purée. Reheat in a pan with the