A low-effort, high-reward recipe for brunch, lunch or dinner
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
Blissfully simple. You can use purple sprouting broccoli instead of asparagus when it’s in season.
Overview
Prep time
5 mins
Cook time
10 mins
Serves
4
as a starter or light meal
Ingredients
- 2 tbsp extra-virgin olive oil, plus a little more for drizzling
- 80g ’nduja
- 1 small garlic clove, grated to a purée
- 200g asparagus
- 4 slices of sourdough
- 100g ricotta
Method
Step
Heat 2 tbsp extra-virgin olive oil in a frying pan and add 80g ’nduja. Keep the heat low and break the ’nduja down with the back of a wooden spoon. It’s really important that you don’t burn it, just allow it to slowly melt (there will still be some meaty lumps in it).
Step
Stir in 1 grated garlic clove.
Step
Meanwhile, steam or microwave 200g asparagus until it is only just tender. Check its doneness with the point of a sharp knife.
Step
Put the asparagus in a warm tea towel – this keeps it warm and also absorbs the moisture – and toast 4 slices of sourdough.
Step
Spread 100g ricotta thickly on each slice of toast, and put the asparagus on top (cut the spears in half if they’re too large).
Step
Season. Gently reheat the ’nduja and spoon it over each toast.
Step
Drizzle with a little extra-virgin olive oil, and serve immediately.