Rustic asparagus rolls
Seasonal asparagus with fresh wholegrain bread makes a delicious lunch or quick snack.
Makes 4 rolls
1 bunch asparagus, or as many spears as required
3-4 slices of fresh wholegrain bread
lite sour cream
freshly ground black pepper, to taste
tomato quarters, for garnish
To cook asparagus:
Break or slice off the tough ends of asparagus spears.
Use a tall, narrow diameter saucepan and ¾ fill with water.
Bring to the boil and place asparagus stems in the water.
Cook until just tender, testing with a knife or skewer.
To make rolls:
Spread slices of bread with sour cream and mustard.
Place 2-3 asparagus spears in the middle of the bread, add salt and pepper, fold in half, garnish with tomato quarters and serve.