Ringwould goat blanc & Manjimup truffles on toast with Torbay asparagus

Ingredients

4 slices rustic bread
150 grams Ringwould goat blanc
8 Torbay asparagus spears
10 grams Manjimup black truffle
sea salt
pepper
1 garlic clove
extra virgin olive oil
organic grape syrup or vincotto

Beat the goat blanc in a mixer for 30 to 45 seconds to loosen and lighten. Grate in Manjimup truffle, stir well to combine and reserve. Peel the bases of the asparagus and trim off 1 centimetre. Boil the asparagus for 2 minutes in salted water, remove and season. Drizzle with olive oil and keep warm. Wipe the bread with the cut side of the garlic clove and brush with olive oil. Barbecue or toast until golden and place onto serving plates. Place asparagus on top, then a quenelle of the “truffled” goat blanc. Drizzle with olive oil and organic grape syrup.

Recipe courtesy of Chef/Owner of Must Winebar, Russell Blaikie
Produce supplied by Augusta Saunders from Ringwould Dairy, Redmond

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