Sourdough bruschetta with green asparagus

1. Zest the peel of the lemon. Squeeze the juice. Beat the goat cheese, cream cheese, oregano and 2 tbsp of lemon juice in a mixing bowl using the mixer for about 5 minutes until light and airy. Season with salt and freshly ground pepper. Add the lemon zest and mix.
2. Trim away the tough base (1-2 cm) of the asparagus and halve them. Heat the grill pan and grill the asparagus on all sides in about 5 minutes under tender. At the same time, cook the frozen peas for 2 minutes. Drain the peas. Toast the bread in the toaster or in the grill pan.
3. Spread the cheese mixture on the toast. Top with the ham, peas and asparagus. Season with freshly ground black pepper, finely chopped basil and drizzle with the olive oil. 

Prefer not to use meat? This also tastes wonderful without the ham. Or sprinkle with some chopped pistachios or toasted pine nuts. And try another flavour by replacing the basil with fresh tarragon or mint leaves.

Enjoy!