Green asparagus and baked goat cheese salad

tip: you can also use ready-made garlic croutons.

Preparation – 15 minutes

Making your own croutons is very easy. Cut baguette or another type of stale bread into small pieces. Peel and crush the garlic cloves and heat the garlic in a good splash of olive oil in a medium-sized frying pan. Let it heat gently for a few minutes over low heat.

When the oil has completely absorbed the garlic flavour, you can remove the garlic cloves. Fry the pieces of bread in the garlic oil until they are golden brown and crispy, then set them aside.

Preheat the oven to 180 degrees celsius.

If you're using thin green asparagus, you probably won't need to peel it. If the asparagus is a bit stringy, it is best to peel it first. Cut about 2 cm off the bottom of the asparagus. Sprinkle the asparagus with olive oil, salt and pepper.

Wash the lettuce, if necessary, and remove any excess water with a salad spinner.

Finishing the green asparagus and baked goat cheese salad – 15 minutes

In a medium bowl, make a simple dressing by mixing the mustard with the red wine vinegar. Next, slowly add the sunflower oil, mixing with a whisk until you have a smooth dressing. Season with salt and pepper. Toss the lettuce in the dressing then divide it between 2 plates.

Fry the bacon until crispy in a small frying pan. Heat the grill pan on high heat. Place the goat cheeses in an ovenproof dish, on a sheet of baking parchment if you wish. Bake the goat cheeses in the preheated oven for around 5 minutes.

Cook the asparagus for a few minutes on the griddle; green asparagus is best when it is al dente. Cut the asparagus stalks in half and distribute them between the two plates of salad.

Sprinkle the bacon and croutons over the salad. Place a baked goat cheese in the centre of each salad. Garnish with fresh parsley, if desired, and serve immediately. Enjoy your dinner!