Asparagus is at the top of the premier league of veg. It’s the Manchester City of the veg world. I read somewhere that ancient Romans transported asparagus over the Alps in boxes packed with ice they prized it so highly. As ethical eaters we’d try to avoid the kind of carbon emitting over packaged decadence that was common in ancient Rome and get it closer to home. Luckily the UK has great conditions for producing top class asparagus and the start of the new season is here. It’s a short season so eat as much of the stuff as you can get your mitts on.
A bunch of asparagus, woody part of the stem removed
A slice of sourdough bread
Get you griddle pan on a medium high heat.
Snap off the tough base of the stem, just bend it from the bottom until it yields and snaps off.
In a frying pan toast your almonds for a couple of minutes taking care not to over brown them. Remove them from the heat when they are done.
Lay the spears of a plate and drizzle with a little seed or vegetable oil shaking the spears until they are coated.
Griddle your slice of sourdough and spears for about five to eight minutes until your bread is toasted and your spears have char marks.
Remove from the pan and spread you toast with vegetable spread.