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Asparagus & Caper Salsa Toast - Georgie Eats

GRILLED ASPARAGUS, BURRATA & CAPER SALSA TOAST

Caper salsa, I think, is my own invention? It's a glorious condiment to have in the fridge and transforms this toast from lovely, to pretty magic.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 1 bunch asparagus hard ends trimmed
  • olive oil
  • 2 large slices crusty bread
  • 1 ball burrata (stracciatella or cream cheese also work here)
  • salt & freshly ground black pepper
  • to serve: lemon zest

CAPER SALSA

  • 15 g parsley finely chopped
  • 25 g roasted almonds finely chopped
  • 2 tbsp capers finely chopped
  • 1 tbsp red wine vinegar
  • zest of 1 lemon
  • extra virgin olive oil

Instructions

  1. Start with making the caper salsa. Combine the parsley, roasted almonds, capers, red wine vinegar, lemon zest and a good pinch of salt in a small bowl. Pour over just enough extra virgin olive oil to cover the mixture and stir well. Taste and adjust the seasoning, if needed.

  2. Combine the asparagus with a glug of olive oil and a good pinch of salt and black pepper in a large bowl. Heat a griddle pan or large frying pan over a medium-high heat and once hot, fry the asparagus for 2-3 minutes each side, until bright green and starting to char (you could also do this on the bbq, if you like).

  3. Toast your bread however you like it. Split the burrata in two and spread each half over each slice of bread. Top with the griddled asparagus, then drizzle with a few spoonfuls of caper salsa. Finish with a grating of lemon zest and a good crack of black pepper.