Tartines or open-faced sandwiches make a simple yet substantial meal. If you prefer a meaty version just add a couple of slices of prosciutto or salami.
Serves: 4
INGREDIENTS
4 large slices sourdough bread or other favourite bread
1 clove garlic, peeled
24 spears asparagus, ends snapped off
2 avocados, halved
1 tablespoon lemon juice
olive oil
small handful herbs (use either basil, mint or flat-leaf parsley)
sea salt and freshly ground pepper
4 hot poached eggs
METHOD
Toast the bread and rub one side with the clove of garlic.
Heat 1 tablespoon of olive oil in a large sauté pan and when hot add the asparagus. Cook, shaking the pan occasionally and adding a splash of water, until the asparagus is bright green with a few little charred spots and cooked to your liking. Season.
To assemble: Mash the avocado with the lemon juice, salt and pepper.
Pile onto the toasted bread. Top with the asparagus then a poached egg. Drizzle with a little olive oil, salt, pepper and the herbs. Serve immediately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.