•  8 slices sourdough bread
•  extra-virgin olive oil, for brushing
•  1 clove garlic, peeled
•  2 bunches green asparagus, trimmed and blanched
•  300g goat’s cheese, softened
•  sea salt and cracked black pepper
•  extra-virgin olive oil, extra to serve
•  chives, to serve

  Heat a char-grill pan over high heat, brush the bread with oil and char-grill for 1−2 minutes each side or until toasted. Rub the bread with the garlic clove. Brush the asparagus with oil and char-grill for 1−2 minutes each side. Spread the bread with goat’s cheese and top with asparagus. Drizzle with the extra oil, sprinkle with salt and pepper and top with chives to serve. Serves 4.