|1 serving||Extra virgin olive oil, to cover|
|12||Asparagus, bases snapped off (Main)|
|4 slices||Ciabatta bread (Main)|
|1 serving||Fresh thyme, to serve|
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- Make garlic confit first. Carefully peel each garlic clove without squashing it. Place in a small pan and cover completely with extra virgin olive oil. Cook gently over a low heat for about 20 minutes until very soft and golden. Pour into a small bowl to cool.
- Heat a ridged grill pan to medium-high heat. Cut asparagus in half lengthwise, oil very lightly and place on grill. Cook for about 2-3 minutes each side until tender.
- Add bread to grill and toast both sides until slightly charred. Mash plenty of garlic confit onto each piece of toast, then pile asparagus on top. Finish with sea salt, black pepper, a scattering of thyme leaves and a little oil from the garlic confit.