Springtime on Toast

1: Drizzle the pan with a bit of extra virgin olive oil and lightly coat the bread and asparagus.

2: Cook over medium-high heat until the desired color on the toast is achieved and the asparagus is tender and starting to char.

3: While the toast and asparagus are cooking, slice the preserved lemon and remove all seeds. Chop the pistachios.

4: Once cooked, slice the asparagus spears lengthways.

5: Top the grilled toast with burrata cheese, asparagus, and preserved lemon slices.

6: Sprinkle with chopped pistachios, drizzle with olive oil, and finish with flaky sea salt and lemon zest.