for 4 pieces

Asparagus

1 tbsp	olive oil
250 g	white asparagus, peeled, cut diagonally into 3 cm pieces
¼ tsp	salt

Miso mixture

125 g	cream cheese, plain
1	hard-boiled egg
1 ½ tsp	miso paste

To serve

200 g	sourdough bread, in 4 slices, toasted
2 tbsp	salted, roasted pistachios, coarsely chopped
2 tbsp	lime juice
2 tbsp	olive oil
3 sprig	dill, finely chopped

How it's done

Asparagus

Heat the oil in a non-stick frying pan. Add the asparagus, reduce the heat, fry for approx. 5 mins., turning occasionally, season.

Miso mixture

Place the cream cheese, egg and miso in a measuring cup, puree.

To serve

Spread the miso mixture onto the slices of bread, arrange the asparagus on top. Mix the lime juice, oil and dill in a small bowl, drizzle over the asparagus, sprinkle with the pistachios.

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