James Kavanagh and William Murray share their favourite light lunch recipe from the new Currabinny Cookbook.
This recipe is extremely simple, tasty and light. If you make the garlic, lemon and parsley butter for the ciabattas very heavy on the garlic, it plays well with the greenness of the asparagus and the herb sauce.
• 500g super-fine asparagus, untrimmed if young
• 1 large ciabatta loaf
• 75g garlic, lemon and parsley butter (recipe in The Currabinny Cookbook)
• 4 smoked rainbow trout fillets
• 1 tablespoon of capers
FOR THE SAUCE:
• a good handful of fresh basil leaves
• a small bunch of fresh mint, leaves picked
• a good handful of fresh flat-leaf parsley leaves
• 4–5 anchovy fillets, drained
• 2 teaspoons Dijon mustard
• 4 tablespoons olive oil
• Juice of ½ a lemon
1. Blitz all the ingredients for the sauce in a food processor until smooth. Cook the asparagus in a small pan with a splash of water until tender but still with a crunch – this should take around two minutes.
2. Slice the ciabatta thickly and spread generously with the garlic, lemon and
parsley butter. Toast under a grill until it turns golden and the butter has melted and soaked through the bread.
3. Divide the slices of toast between four plates, top with some of the asparagus spears and flake a trout fillet over each then drizzle with the sauce and scatter
the capers on top.