Grilled asparagus, goat’s curd and speck bruschetta from Venice: Four Seasons of Home Cooking (page 26) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on August 23, 2024

    I couldn't find goat's curd or pea shoots so subbed goat cheese and rocket. Like many of RN's recipes I've tried so far, this was simple and easy, greater than the sum of its parts, and this one in particular was phenomenally delicious. The asparagus here adds something really special. A lovely light lunch and new favorite.

  • joneshayley on August 16, 2020

    This is my favourite Bridgette from the book. Perfect flavours well balanced. Simple and perfect

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