• 5 jumbo green asparagus, peeled and trimmed
• Unsalted butter, melted
• 1 slice sourdough bread
• Extra virgin olive oil (EVOO)
• Tahini dressing (see below)
• Nutty parmesan crumbs (see below)
• Freshly ground black pepper

1. Bring a pan of salted water to the boil.
2. Blanch the asparagus for about 2 minutes (depending on thickness).
3. Drain and, if not serving immediately, refresh in iced water.
4. Toast or chargrill the sourdough on both sides, then drizzle with EVOO.
5. Spread a generous scoop of tahini dressing onto the toast.
6. Roll the warm asparagus in melted butter, then place on top.
7. Season with black pepper and finish with a sprinkle of nutty parmesan crumbs.

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