Baked Asparagus Salad with Dill
goats' cheese, avocado and spelt sourdough croutons
This is one of my favourite ways to cook asparagus, and this hot salad is full of fresh summer flavours, lemony and herby. Sprinkle sea salt flakes on top for the simplest but most delicious summer’s dish. You can use any kind of bread you want for the croutons – I like the spelt sourdough for its delicately nutty flavour. Croutons are a fantastic way of using up bread that’s past it’s best, and adding olive oil and rosemary makes them smell and taste incredible.
As an alternative serving option, this salad also works well without the croutons and served on toasted rye bread as a smorrebrod, for a light lunch.
Serves 2