Why are the simplest dishes often the best? Here, a few fine ingredients lift this sandwich from the 'something on toast' category to a special treat. It makes a delightful, balanced light lunch when fresh asparagus is in season.
11 people made this
200g asparagus tips, halved lengthways
3 tbsp olive oil
250g cherry tomatoes
1 ciabatta loaf, diagonally sliced into 12
1 garlic clove, halved
50g wild rocket
75g Parma ham, torn into small pieces
25g fresh Parmesan, peeled into shavings
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Method Prep:5min › Cook:12min › Ready in:17min
Preheat a cast-iron, ridged griddle. Brush the asparagus spears with 1 tbsp of the olive oil and season with freshly ground black pepper, then place on the griddle with the cherry tomatoes. Cook for about 8 minutes, turning a few times, until tender and lightly charred. Remove and keep warm. (If you don't have a ridged griddle, cook the vegetables on a rack under a preheated moderately hot grill in the grill pan.)
Place the ciabatta slices on the griddle and brown lightly on both sides. Rub the cut sides of the garlic over one side of each slice of toast, then arrange on a large serving plate.
Divide the rocket among the toasts and top with the asparagus spears and Parma ham. Drizzle with the remaining olive oil, scatter over the Parmesan shavings and top with the cherry tomatoes.
Trimmed asparagus tips are available in supermarkets, but if you can only find whole spears, use the stem part in soups or risottos.