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.
Start by making your croutons. Preheat your oven to 200°C and line a baking tray with baking parchment. Place your bread cubes in a bowl and stir through the rosemary, plus a generous glug of olive oil. Place the bread cubes on the tray and bake for 10-12 minutes, until they are crispy and golden brown. Set to one side to cool.
Trim any woody ends off the asparagus. Line a baking tray with tin foil and place the asparagus on it, drizzling it liberally with olive oil and the lemon juice. Toss the asparagus to ensure it is evenly coated. Season, and bake for 5-10 minutes (depending on the thickness of your asparagus), until it is cooked through.
Meanwhile, place the goats’ cheese on the plates, and layer avocado on top. Place the hot asparagus on the top, and garnish with fresh dill. Scatter the croutons liberally over it and season with salt and pepper (if it needs it), plus some extra olive oil and a grating of lemon zest. Serve immediately.