Bruschetta with Feta with Roast Asparagus 

Bruschetta with Feta with Roast Asparagus 
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Asparagus has become more accessibly-priced in the supermarkets and this is as good a way as any to use it. Substitute cream cheese for the feta if you prefer or, or use any soft blue cheese.

Serves 4

8 asparagus spears
1 tablespoon extra virgin olive oil and more for drizzling
300g feta cheese
4 large slices or 8 small slices of sourdough bread
Salt and freshly ground black pepper


1. Place the asparagus spears in a large griddled frying pan in one layer, drizzle over 1 tablespoon of olive oil, season with salt and pepper and fry over a medium heat for 2 minutes a side or until chargrilled and cooked through.

2. Toast the sourdough bread.

3. Crumble the feta cheese and spoon over the toasted bread. Top with asparagus spears and drizzle over more olive oil.


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